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Double Layer Strawberry Crisp

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I haven’t tried too much baking before with strawberries like with this double layer strawberry crisp. I have made muffins and sauce, but everything else I do with them I tend to use them fresh.

Well, when I saw a recipe for making a crisp using strawberries I wanted to make it. I was so interested in what it would be like. The double layer of streusel on the top and bottom is what really makes this amazing.

Double Layer Strawberry Crisp | realmomkitchen.com

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Double Layer Strawberry Crisp


Units Scale
  • 5 cups fresh strawberries, quartered
  • 1/4 cup sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 1 cup brown sugar
  • 1 cup old-fashioned oats
  • 2/3 cup flour
  • 1 tsp salt
  • 1/2 cup butter, softened
  • 1 cup chopped pecans
  • Vanilla ice cream, to serve


  1. Add strawberries and 1/4 cup sugar to a sauce pan. Stir to combine and let sit for 15 minutes.
  2. Preheat oven to 350 degrees.
  3. Heat strawberry mixture over medium heat and bring to a boil.
  4. In a small bowl, mix the cornstarch and water together, then pour into the strawberry mixture. Stir until it comes to a boil again and then remove from heat.
  5. In another bowl, combine the brown sugar, oats, flour and salt. Then cut the butter into the mixture until crumbly. Mix in the pecans.
  6. In a 9 inch skillet or pie pan, sprinkle in half the mixture. Top with the strawberry mixture then sprinkle with the remaining oat mixture.
  7. Bake at 350 degrees for 30-35 minutes until golden. Allow to cool for 10 minutes and then serve with ice cream. Serves 8.
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Recipe adapted from Taste of the South Magazine.

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