Strawberry Apple Crisp
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.
Servings 8 generous servings
Equipment
- 9 x 13 casserole dish
Ingredients
CRISP TOPPING
- 60 grams (½ cup) all purpose flour
- 56 grams (½ cup) whole wheat flour or rye flour (ok to substitute all purpose)
- 60 grams (¾ cup) rolled oats not quick or steel cut oats
- 100 grams (½ cup) brown sugar light
- ¼ teaspoon kosher salt Diamond Crystal
- 113 grams (½ cup; 8 Tablespoons) unsalted butter chilled
STRAWBERRY APPLE FILLING
- 900 grams (2 pounds; approximately 4 large) apples (Granny smith or other semi-tart, firm baking apples)
- 50 grams (¼ cup) brown sugar light
- 30 grams (3 Tablespoons) corn starch
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
- 30 mL (2 Tablespoons) lemon juice
- lemon zest from ½ lemon
- 454 grams (1 pound) strawberries hulled and cut into bite sized pieces
Instructions
CRISP TOPPING
- In a large bowl, mix together flours, oats, sugar and salt.60 grams (½ cup) all purpose flour, 56 grams (½ cup) whole wheat flour, 60 grams (¾ cup) rolled oats, 100 grams (½ cup) brown sugar, ¼ teaspoon kosher 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.113 grams (½ cup; 8 Tablespoons) unsalted butter
- 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.
STRAWBERRY APPLE FILLING
- 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. Place apples in a large bowl. I quartered my apples, sliced each quarter into 4-5 lengthwise, and then cut those in half.900 grams (2 pounds; approximately 4 large) apples
- To the apples, add brown sugar, cornstarch, salt, vanilla, lemon juice and lemon zest. Stir until apples are well coated.50 grams (¼ cup) brown sugar, 30 grams (3 Tablespoons) corn starch, 1 pinch kosher salt, 1 teaspoon vanilla extract, 30 mL (2 Tablespoons) lemon juice, lemon zest
- Add strawberries and stir gently to blend into the apples and coat with cornstarch mixture. Pour into ceramic dish and distribute evenly.454 grams (1 pound) strawberries
- 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.
Notes
- I use Granny Smith apples. Any semi-tart, firm baking apple such as Braeburn, Jonagold or Golden Delicious will work.
- If your apples are more sweet than tart, you might reduce the sugar by a tablespoon or two.
- Use old fashioned rolled oats, not instant oats or steel cut oats.
- You can replace the whole wheat flour (or rye) with an equal amount of all purpose flour.
- Chilling the crisp topping before baking will ensure that the butter remains cold.
- This will help the topping to crisp up well when baked.
- The crisp is done baking when juices in the middle are bubbling (not just at the edges) and the topping is a nice golden brown color.
- If the top is browning before the fruit is done baking, tent it with a piece of aluminum foil.
- Store leftover crisp in the refrigerator, covered in plastic wrap, for up to 5 days.
- To freeze leftovers, wrap in plastic wrap and place in an airtight container in the freezer for up to 1 month.
- Defrost in the refrigerator prior to serving.
- You can make the crisp topping up to a week in advance and store it in an airtight container in the refrigerator.
- You can also freeze the topping for up to 3 months.