Strawberry Double-Decker Crisp


A staff favorite, this crisp has a double layer of streusel.

Strawberry Double-Decker Crisp
Serves: 6 servings
  • 5 cups fresh strawberries, quartered
  • 1⁄4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup firmly packed light brown sugar
  • 1 cup old-fashioned oats
  • 2⁄3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup chopped pecans
  • 1⁄2 cup unsalted butter, softened
  • Vanilla ice cream, to serve
  1. In a medium saucepan, combine strawberries and granulated sugar. Let stand at room temperature for 20 minutes.
  2. Preheat oven to 350°. Bring strawberries to just below a boil over medium heat, about 5 minutes.
  3. In a small bowl, stir together cornstarch and 1 tablespoon water until dissolved. Add mixture to strawberries; cook, stirring occasionally, until strawberries begin to boil. Remove from heat.
  4. In a medium bowl, combine brown sugar, oats, flour, salt, and pecans. Using a pastry blender or your fingers, cut in butter until mixture is crumbly. Sprinkle half of oat mixture in a 9-inch enamel-coated cast-iron skillet. Top with strawberry mixture and remaining oat mixture.
  5. Bake until golden brown and bubbly, 30 to 35 minutes. Let cool 10 minutes. Serve with vanilla ice cream, if desired.



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