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Double Layer Strawberry Crisp


  • 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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