5medium applescored, peeled and diced; about 135g each
1large lemonzest and juice
4cup(s)fresh strawberriesdiced
½cup(s)granulated sugar
⅓cup(s)cornstarch
1teaspoon(s)vanilla extract
½teaspoon(s)kosher salt
Instructions
Preheat the oven to 350°F, and lightly grease a 2 ½-quart casserole dish.
To Make the Topping:
In a medium bowl, combine the oats, butter, flour, brown sugar, granulated sugar, and cinnamon. Use a pastry cutter, forks, or your hands to make sure the ingredients are well mixed.. There shouldn't be any dry, sandy patches left in the bowl.
1 cup(s) old-fashioned rolled oats, 8 tablespoon(s) unsalted butter, ½ cup(s) all-purpose flour, ½ cup(s) brown sugar, ¼ cup(s) granulated sugar, ½ teaspoon(s) ground cinnamon
To Make the Filling:
Place the diced apples, lemon juice, and lemon zest into a large mixing bowl and toss to combine.
5 medium apples, 1 large lemon
To the bowl, add the strawberries, sugar, cornstarch, vanilla extract, and salt. Gently toss to combine the ingredients.
4 cup(s) fresh strawberries, ½ cup(s) granulated sugar, ⅓ cup(s) cornstarch, 1 teaspoon(s) vanilla extract, ½ teaspoon(s) kosher salt
Transfer the fruit mixture to the prepared dish then add with the crisp topping.
Bake for 25-30 minutes or until the oat topping is golden brown and crunchy and the filling is bubbly.
Let the crisp cool for 10-15 minutes before serving.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of crisp. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.