Summer is all about strawberries and this Strawberry Skillet Crisp is so yummy!
Strawberries are so versatile. I love to make sauces for chicken and pork using strawberries as a base. I love to put sliced strawberries into fresh salads. They are also great on their own or dipped in a little sugar or whipped cream.
Yet there are few dishes that can satisfy the senses quite like my Strawberry Skillet Crisp. The berries are cooked to a warm, gooey perfection and the topping is sweet, crunchy and buttery. It’s like being wrapped in a hug by your grandmother with a single mouthful.
Best of all, this dessert cooks up great in a cast iron skillet and nothing says home cooking quite like a cast iron skillet.
This recipe is written for a large cast iron skillet but you could easily cook this in 6 mini skillets for super cute individual desserts.
Strawberry Skillet Crisp
2 quarts sliced strawberries
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 cup old fashioned oats
1/4 cup brown sugar
1/4 cup flour
1/4 cup pecans, finely chopped
1/4 teaspoon salt
5 tablespoons cold butter, cubed
Vanilla ice cream
Preheat your oven to 350 degrees.
In a medium bowl combine the strawberries, sugar, cornstarch and lemon juice. Mix well and set aside
In a separate bowl combine the oats, brown sugar, flour, pecans, and salt. Cut in the cubed butter with a pastry cutter (or your hands) until the mixture is well combined and forms small clumps.
Pour the strawberry mixture into a well-seasoned cast iron skillet.
Top the berries with the oat mixture, spreading it over the entire surface.
Bake for 40 minutes.
Let cool to room temperature. Scoop into bowls and top with vanilla ice cream.
Strawberry Skillet Crisp
Ingredients
- 2 quarts sliced strawberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 cup old fashioned oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup pecans finely chopped
- 1/4 teaspoon salt
- 5 tablespoons cold butter cubed
- Vanilla ice cream
Instructions
- Preheat your oven to 350 degrees.
- In a medium bowl combine the strawberries, sugar, cornstarch add lemon juice. Mix well and set aside
- In a separate bowl combine the oats, brown sugar, flour, pecans and salt. Cut in the cubed butter with a pastry cutter (or your hands) until the mixture is well combined and forms small clumps.
- Pour the strawberry mixture into a well-seasoned cast iron skillet.
- Top the berries with the oat mixture, spreading it over the entire surface.
- Bake for 40 minutes.
- Let cool to room temperature. Scoop into bowls and top with vanilla ice cream.
One thought on “Strawberry Skillet Crisp”