a simple brown sugar strawberry crisp with oats and jam, best served with a big scoop of ice cream
1 lb strawberries, stemmed
½ cup strawberry jam
¼ cup + 2 tbsp brown sugar
2 tsp cornstarch
1 tsp pure vanilla extract
½ cup all-purpose flour
½ cup old fashioned rolled oats
6 tbsp butter, cubed
ice cream, for serving
Preheat the oven to 375°F. Grease an 8” skillet with butter.
Cut the strawberries into quarters or eights, depending on how large they are, until they are all roughly the same size. Place the strawberries into a bowl and add the strawberry jam, 2 tablespoons of brown sugar, cornstarch, vanilla, and a pinch of salt. Mix well and set aside.
In another bowl, combine the flour, oats, remaining ¼ cup of brown sugar, and a ¼ teaspoon of salt. Add the cubed butter and use your fingers (or a pastry cutter) to “rub” the butter into the flour. Keep working it in until the flour has been absorbed and the mixture resembles coarse crumbs.
Pour the strawberry mixture into the greased skillet and spread into an even layer. Distribute the streusel mixture over top. Bake for about 30 minutes, until golden and bubbling. Let cool for 5 minutes. Serve with ice cream and dig in.