This is an easy but absolutely irresistible strawberry crisp! The topping is made right in a food processor with whole oats, spices, pecans and butter or coconut oil (for a vegan version). It gets sprinkled on top of vanilla-laced strawberries and is baked until the berries are bubbling and the topping is crispy and nutty. Serve it with a dollop of whipped cream or ice cream for a dessert that will make you swoon!
4tablespoonsunsalted butter or coconut oil, plus more for greasing
1cupold-fashioned rolled oats (regular or gluten-free), divided
¼cupplus 3 tablespoons packed light brown sugar, divided
¼teaspoonground cinnamon
Pinch freshly ground nutmeg
⅛teaspoonkosher salt
⅓cuppecans
½vanilla bean or 1 teaspoon vanilla extract
2poundsstrawberries, hulled and quartered
1tablespooncornstarch
Whipped cream or vanilla ice cream, for serving (optional)
Instructions
Position a rack in the upper third of the oven, and preheat it to 375˚F. Butter an 8-by-8-inch or similar sized baking dish.
In a mini food processor, add ½ cup of the oats and process to the texture of a coarse flour. Add ¼ cup of the brown sugar, the cinnamon, nutmeg and salt. Process to combine. Add the pecans and pulse until coarsely chopped. Add the remaining ½ cup of oats and pulse to combine.
Melt 4 tablespoons of butter, and pour it over the mixture in the processor. Pulse until the butter is distributed and the mixture looks damp.
Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a knife. Toss the strawberries with the vanilla seeds, the remaining 3 tablespoons brown sugar, and the cornstarch. Transfer to the baking dish. Sprinkle the crisp topping evenly on top.
Bake in the upper third of the oven for 40 minutes, or until the berries are bubbling and the topping is golden brown. Cool slightly before serving. Serve warm or at room temperature, with whipped cream or vanilla ice cream, if you wish.
Notes
Do Ahead:The crisp can be stored at room temperature for up to 6 hours. Store any leftovers in the fridge for breakfast.