This apple strawberry crisp is the epitome of a foolproof dessert recipe. Sugar and cinnamon coated fruit is topped with a delicious crumbly, buttery topping that becomes beautifully golden brown and crisp in the oven. Serve this with a scoop of vanilla ice cream and you’re guaranteed to have a new favorite dessert!
What’s so good about this strawberry apple crisp?
This strawberry apple crisp is a great dessert not only for when you need something fast but also when you need something versatile. The crumble topping used in this recipe can be added to whatever fruit mixture you like, but the combination of apples and fresh strawberries has to be one of my favorites! I like to think of this as the perfect dessert for exiting summer and entering fall!
Ingredients you need for my easy apple strawberry crisp:
For the filling:
- Apples
- Strawberries
- Brown sugar
- Maple syrup
- Vanilla extract
- Lemon juice
- All-purpose flour
For the topping:
- Butter
- Brown sugar
- Cinnamon
- Flour
- Slivered almonds
PSA about the type of apple you use:
There are many different opinions on what apples are best for baking, but in light of keeping this recipe simple, I encourage you to use whatever apples you normally buy or already have laying around your house. I used fuji apples but crowd favorites for baking tend to be granny smith apples due to their tartness, and honeycrisp due to their sweetness and firmness. Do keep in mind that a firm apples won’t cook down as much as much as a red delicious apple would for example.
How to make this apple strawberry crisp recipe:
- Prep the apples and sweet strawberries by slicing them thinly.
- Combine the fruit with the other filling ingredients.
- Prepare the crisp topping.
- Transfer the filling to a pie dish and and top with the crispy crumble.
- Bake and serve with ice cream.
Some other options for the fruit base:
- Peaches
- Plums
- Pears
- Cherries
- Mixed berries
FAQ:
Crisps and cobblers are commonly confused due to having many similarities in fillings but the main distinguishing factor between the two is what’s on top. Fruit crisps are made with a brown sugar streusel topping, while cobblers have a top crust of pie or biscuit dough, making them a little heavier than crisps.
The apples are simply oxidizing and turning brown due to the exposure of oxygen. They are still completely fine to eat but if you would like to prevent browning, just add the sliced apples to a bowl of water then drain and dry them before use.
Sure! I like adding the slivered almonds for extra crunch but you can omit them if needed. A good option to substitute almonds with would be oats.
Nope. For more convenience, you can leave the skins on your apples. I usually peel mine because it doesn’t take very long and they seem easier to eat when they’re skinless.
It’s important that the apples and strawberries are cut to a similar thickness so that they finish cooking in the oven at the same time. I recommend slicing the apples pretty thinly as well as getting the strawberries into small pieces so that they soften easily in the oven.
No problem! You can make this recipe in a 8x8or 9×9 square baking dish as well.
It’s possible that absolutely nothing went wrong and you actually just have to let the crisp cool a little longer. When the crisp bakes, the fruit will release a lot of its liquid but the flour we added should help thicken the juices as the crisp cools.
To keep the apple strawberry crisp from becoming soggy, you can cover and leave it at room temperature for 2 days or in the refrigerator for up to 5 days.
Apple Strawberry Crisp
Equipment
- 1 peeler (optional for apple skins)
- 1 sharp knife
- 1 mixing spatula
- 1 deep dish 9 inch pie plate (8×8 or 9×9 square baking dish is fine too)
Ingredients
For the fruit filling:
- 3 peeled apples sliced (I used Fuji apples)
- 3-4 cups strawberries sliced
- 1/2 cup brown sugar
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (about 1/2 a lemon)
- 3 tbsp all-purpose flour
For the crisp topping:
- 12 tbsp butter melted
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup slivered almonds
For serving:
- vanilla ice cream
Instructions
- Preheat your oven to 375 degrees F.
- Optional** Peel your apples prior to slicing.
- Thinly slice the strawberries and apples, then add them to a large bowl.
- Add brown sugar, maple syrup, vanilla extract, lemon juice and all purpose flour to the fruit. Toss everything to coat and try to make sure there is no un-mixed flour.
- In a separate medium bowl, melt the butter in the microwave in 30 second intervals.
- Add the brown sugar, ground cinnamon, flour and slivered almonds to the melted butter. Mix to combine. The mixture should be clumping together and resemble wet sand.
- Transfer the fruit filling to your deep dish pie plate or square baking dish, then sprinkle the topping evenly over the surface.
- Bake for 30-45 minutes for until the top is golden brown and crisp to the touch.
- LET THE CRISP COOL for at least 45 minutes to let the juices thicken. If you cut into the crisp too soon, it will be very runny.
- Serve with a scoop of vanilla ice cream.
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