strawberry crisp

from Bon Appetit.


  • 2 lb strawberries, hulled, halved, quartered if large
  • 3 Tbsp raw sugar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp plus 1½ tsp. cornstarch
  • Kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp pure maple syrup
  • 1 cup old-fashioned oats
  • ⅓ cup sliced almonds
  • ⅓ cup unsweetened shredded coconut
  • ¼ cup all-purpose flour
  • Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)


  1. Place a rack in lower third of oven; preheat to 350°. Toss strawberries, sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9″-diameter pie dish or 1-qt. baking dish.
  2. Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35–45 minutes. Let cool at least 30 minutes before serving.
  3. Serve with yogurt, whipped cream, or ice cream if desired.


Do ahead: Crisp can be baked up to 1 day ahead. Let cool completely; cover and chill.

serves 4-6.

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