This strawberry apple crisp with oats is bursting with jammy, fruity flavor. The ripe sweetness of strawberries perfectly balances the subtle tang from lemon zest. Brown sugar and vanilla provide comforting aromas and the rolled oats in the golden brown, buttery crisp topping add a nutty flavor and satisfying crunch.
900grams (2 pounds; approximately 4 large)Granny Smith apples (or other semi-tart, firm baking apples)
454grams (1 pound)strawberries
50grams (¼ cup)light brown sugar
30grams (3 Tablespoons)corn starch
1pinchKosher salt(I use Diamond Crystal)
1teaspoon vanilla extract
30mL (2 Tablespoons)lemon juice
lemon zest(from ½ lemon)
Instructions
CRISP TOPPING
In a large bowl, mix together flours, oats, sugar and salt. Cube the butter and add to the flour mixture. Using a pastry blender or your fingers, work the butter into the flour. The butter should be incorporated until the mixture forms clumps. Cover bowl and freeze 15 minutes, or refrigerate for at least 1 hour.If making ahead, place crisp topping in a zippered storage bag and freeze for up to 3 months.
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in center of oven. Set out a 9 x 13 ceramic casserole dish.
Peel, core and chop apples into medium pieces (see photo for reference). I quartered my apples, sliced each quarter into 4-5 lengthwise, and then cut those in half. Place apples in a large bowl.
900 grams (2 pounds; approximately 4 large) Granny Smith apples
To the apples, add brown sugar, cornstarch, salt, lemon juice and lemon zest. Stir until apples are well coated. Add strawberries and stir gently to blend into the apples and coat with cornstarch mixture. Pour into ceramic dish and distribute evenly.
Pinch bits of the topping mixture between your fingers to make small clumps. Sprinkle clumps of topping all over the fruit to cover it. Bake for 55-65 minutes, or until juices are bubbling in middle of crisp and topping is golden brown. Place on a rack to cool for 30 minutes (this will allow the juices to thicken). Serve warm or cold with vanilla ice cream, lightly sweetened whipped cream, crème fraîche, yogurt or custard sauce.