Apple Strawberry Crisp with Oatmeal Crumble

featured image for Strawberry Crisp Recipe With Oatmeal

5 from 1 vote

Apple Strawberry Crisp with Oatmeal Crumble

This deep-dish, knock-your-socks-off easy strawberry crisp also boasts apples, almonds, and the loveliest oatmeal crisp topping imaginable!

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $1.01 per serving

Ingredients

for the strawberry apple filling

1 (14.1) ounce box refrigerated pie crust or homemade double pie crust
4 cups strawberries fresh; cleaned, hulled, and sliced
3 cups apples fresh; any variety; peeled, cored, and diced into 1/2-inch pieces
1 cup berries fresh; any variety or combination; I am using raspberries
1 small lemon juiced
¾ cup granulated sugar
1 rounded tablespoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
½ cup all-purpose flour
1 cup sliced almonds
1 egg beaten
¼ cup raw sugar

for the oatmeal crisp topping

1 cup all-purpose flour
½ cup old fashioned oats
⅓ cup brown sugar packed; light or dark
⅓ cup granulated sugar
1 teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon nutmeg
½ teaspoon finely ground sea salt
½ cup unsalted butter melted and slightly cooled

Instructions

Preheat oven to 425°F. On a lightly floured surface, stack two pie crusts on top of one another (or roll homemade double pie crust dough) into a 12 x 18-inch rectangle. Use a ruler if necessary to ensure size. Lay into a 9 x 13-inch pan and work it so that it's firmly pressed into the bottom and up the sides with some overhang on the edges. Use a pie crimper to remove the overhang and use small cookie cutters to cut shapes from the overhanging scraps if desired. I have cut hearts, but you could do stars, fall leaves, flowers, etc. Set all aside.
In a large bowl, combine strawberries and apples with lemon juice. Add sugar, cinnamon, nutmeg, ginger, flour, and almonds and stir well to combine. Gently fold in the mixed berries. Transfer the fruit mixture into the prepared crust in an even layer. Whisk an egg and use a pastry brush to brush the pastry cutouts if you've made any and exposed edges (and walls) of the crust.
For the oatmeal crisp topping, combine all ingredients in a large bowl EXCEPT for the melted butter. Whisk everything together. Pour cooled melted butter over the mixture and use a pastry blender, a fork, or your fingers and mix and squeeze into clumps at the same time. This process ensures you will end of with varying sizes of oat topping, from sand to big clumps.
Scatter over the fruit filling. Arrange the pastry cutouts to be 'tucked in' here and there in a playful pattern on the crispy topping and sprinkle the entire top and cutouts with raw sugar.
Bake for 35 minutes BUT check at the 20-minute mark for browning. I recommend placing (not wrapping, just lay it over top) a sheet of aluminum foil over the dessert if it appears to be browning more than you'd like it to. Finish baking for the remainder of the time. Remove from the oven and place on a wire rack to begin cooling.
Because of the size, this dessert will take at least one hour to cool to the point of being able to serve it warm. Serve with vanilla ice cream and/or garnish with additional sliced or whole strawberries or mixed fresh berries.

Notes

Make Ahead: the oat crisp topping can be made ahead of time stopping before adding the butter and stored in an airtight container until ready to proceed with the recipe.

Modifications: As long as the fruit combination equals 8 cups in total and includes 3 cups of a firm flesh fruit such as apple or pear, the finished crisp will be successful. Consider a combination of fresh peaches, blueberries, and apples, or a combination of rhubarb, raspberries, and pears.

Substitutions: almond flour may be substituted for of all-purpose flour in equal measure.

Nutrition