Strawberry Crumble Crisp

Written By Kaitlyn Meyer

…perfect for an after dinner treat

I had some frozen strawberries that needed to get eaten or tossed, so I decided I’d whip up a little strawberries and cream dessert for a sweet treat after having a healthy salad for dinner lol. It came together in about 20 minutes and was oh so tasty!

Equipment

For the strawberries

  • 3 cups frozen strawberries (you don’t need to thaw them ahead of time and fresh works as well)

  • 1/4 cup sugar

  • 1 tbsp honey

  • 1/2 tbsp lemon juice

  • 1/4 cup water

  • 1 tbsp cornstarch slurry (1 tbsp corn starch with a little bit of cold water to make sure it’s fully dissolved)

For the crumbly topping

  • 1 cup oats

  • 1 tbsp brown sugar

  • 1/4 cup white sugar

  • 1 tbsp all purpose flour

  • 3 tbsp butter (cubed)

How to create this tasty cast iron dessert

  • Preheat oven to 375F

  • In your cast iron skillet, add your frozen strawberries, water, lemon juice, sugar and honey until well combined

  • Once the mixture begins to get bubbly and start to thicken slightly add in your cornstarch slurry

  • Continue stirring until well combined and the mixture coats the back of your spoon

  • In a separate bowl, combine oats, brown sugar, white sugar, flour and butter

  • Using your hands, gently crumble the butter and mixture together to make sure that the butter is well combined

  • Next, in an even layer, crumble the topping generously over the strawberries creating a crisp on top

  • Place your cast iron skillet in the oven at 375F for 15 minutes

  • If the crumble is not golden enough, you can always place it under the broiler for a few minutes to get nice and golden

  • Allow crisp to cool slightly and enjoy with your favorite ice cream!

Kaitlyn Meyer
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