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This Crisp Tastes So Good! I Can’t Wait To Try It a La Mode…

This might sound weird, but apparently there is a difference between crumbles, cobblers, and crisps. Crumbles have oats in their crust, cobblers have biscuits dropped on their tops, and crisps? Well, crisps are something special

If you like sweet, buttery crust mixed in with fresh strawberries, then this is the dessert for you! A crisp is essentially a crumble without the oats, making it a much softer dish and a perfect companion to fresh summer strawberries. Top it with whipped cream or eat it à la mode. This is sure to be an instant hit with anyone who’s lucky enough to take a bite!

This Crisp Tastes So Good! I Can't Wait To Try It À La Mode...

Scrumptious Strawberry Crisp

(serves 6)


  • 6 cups diced strawberries
  • 1 teaspoon lemon juice
  • 7 tablespoons butter (room temperature)
  • 1 tablespoon coconut oil (room temperature)
  • 1 cup flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Begin by preheating your oven to 375° F and greasing a glass baking dish.
  2. Remove the stems from your strawberries and chop them into small pieces. Place them in a large mixing bowl.
  3. Add to your bowl the lemon juice, nutmeg, and white sugar. Toss the fruit lightly in this mixture and then add cornstarch. Toss again, making sure to cover all of the fruit, then add the strawberries to your baking dish.
  4. Combine flour, brown sugar, cinnamon, baking powder, and salt in a separate mixing bowl. Mix together these dry ingredients.
  5. Add your butter and coconut oil to your bowl. It’s helpful to cube the butter into small pieces, which makes it easier to manipulate. Using a fork, mix the butter and coconut oil into the dry ingredients until large crumbs begin to form. Then, spread the crumbs across the top of the fruit filling.
  6. Bake for 35 minutes, let cool, and enjoy!

Recipe adapted from The Kitchn

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