You’ll love this mini skillet strawberry crisp! So fresh, juicy, and crunchy on top! This is the perfect way to enjoy the spring and summer strawberries.
When you need a fruity, fresh, and crunchy small batch dessert that is quick and easy to make, you need to make this mini skillet strawberry crisp! Just slice up some strawberries, make the crumble topping, put it all in a mini cast iron skillet, bake it, and enjoy warm with vanilla ice cream! It’s that easy and oh so good! This mini skillet strawberry crisp is completely gluten free and vegan, and can be made in less than one hour—perfect and quick dessert for two.
WHY YOU’LL LOVE THIS MINI SKILLET STRAWBERRY CRISP
- It’s a small batch recipe, perfect for two or for you who live alone.
- You can simply double or triple this recipe if you need a bigger batch.
- Juicy, crisp, fresh, and sweet! But not overly sweet.
- It’s perfectly crisp and great with vanilla ice cream on top.
- It can be made with fresh or frozen strawberries!
- Super easy to make and ready in under 1 hour!
- This easy dessert is the perfect way to enjoy the late spring and summer strawberries.
INGREDIENTS NEEDED & NOTES
Strawberry – Fresh strawberries are always the best option! Make sure you clean them well and gently blot the strawberries with a towel to get rid of some moisture. If strawberries are not in season, you can make this recipe with frozen strawberries.
Lemon – This recipe uses fresh lemon zest and fresh lemon juice. Lemon enhances the flavor
Butter – Unsalted butter is my favorite for baking, it gives you complete control of the overall flavor. Can I use salted butter? Yes, it is fine to use salted butter to make this strawberry crisp, skip the salt.
Sugar – This recipe uses two types of sugar in this recipe, light brown sugar and granulated sugar to balance the sweetness and texture.
Salt – This will do the job of balancing out the flavor.
Oat – You’ll need old fashioned roller oat to make the crumble topping.
Nuts – I use chopped almonds, but feel free to use your favorite nuts!
Flour – You’ll just need all-purpose flour and be sure to measure this correctly!
Cornstarch – Just a little bit of cornstarch to thicken the filling.
Cinnamons – A bit of cinnamon for the crumble enhances the flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED TO MAKE THIS MINI SKILLET STRAWBERRY CRISP
(Check my favorite baking tools and equipment here!)
- 6.5-inch cast iron skillet
- Mixing bowls
- Pastry cutter
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS MINI SKILLET STRAWBERRY CRISP
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Prepare the Strawberries
In a large bowl, mix one teaspoon of baking soda with four cups of water and stir until dissolved.
Add hulled strawberries to the water mixture and gently toss them with clean hands, then let the strawberries soak in water for about 10 minutes. Rinse the strawberries clean and gently blot the strawberries with a towel to get rid of some moisture. Cut the strawberries into slices and set aside.
If you’re using frozen strawberries, no need to rinse them. Let the strawberries thaw slightly and cut into slices
STEP 2 – Make the Crumble topping
In a medium-sized bowl, combine and whisk together all-purpose flour, rolled oats, brown sugar, cinnamon, and salt.
Cut the cold butter into small cubes, then add the cubed butter to the flour mixture and gently toss it through the flour mixture until each piece is well coated.
Using a pastry cutter or your fingertips, cut the butter cubes until they resemble a coarse meal, pea-sized chunks. Keep tossing the butter through the flour mixture as you work. Refrigerate for at least 15 minutes or until you’re ready to use it.
STEP 3 – Assemble and Bake
In a medium-sized bowl, combine the strawberry slices, sugar, lemon zest, lemon juice, and cornstarch. Mix until well combined, then pour the mixture into your mini cast iron skillet, evenly sprinkle the crumb topping all over the strawberries, and top with chopped almonds.
Place your cast iron skillet on a baking sheet and then bake for about 25-30 minutes until the filling is bubbly and the crumble is golden brown.
Once done, remove from oven and let cool for about 10 minutes, then serve with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy!
TIPS FOR MAKING THE BEST MINI SKILLET STRAWBERRY CRISP
- Prepare the crumble ahead of time. It will need to have some time to chill in the fridge before baking. You can keep it in the fridge for up to 3 days.
- When you’re ready to assemble, make sure the crumble topping is cold straight from the fridge.
HERE’S HOW TO SERVE AND STORE THIS MINI SKILLET STRAWBERRY CRISP
I highly recommend enjoying this mini skillet strawberry crisp fresh, and warm right out of the oven. Also, add a big scoop of vanilla ice cream or a dollop of whipped cream while the crisp is warm.
If you have leftovers or you want to keep this cookie skillet for later, cover them tightly with plastic wrap and store it in the fridge for up to 5 days.
Mini Skillet Strawberry Crisp
You'll love this mini skillet strawberry crisp! So fresh, jammy, and crunchy on top! This is the perfect way to enjoy the spring and summer strawberries.
Ingredients
Crumble Topping
- 31g (1/4 cup, spoon and level method) all-purpose flour
- 2 tablespoons rolled oat
- A pinch of salt
- 1/2 teaspoon cinnamon
- 4 tablespoons light brown sugar
- 32g (2+1/4 tablespoons) unsalted butter, cold
- 2 tablespoons chopped almonds, optional
Strawberries
- 280g (2 cups) strawberry slices
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons cornstarch
Instructions
STEP 1 - Prepare the Strawberries
In a large bowl, mix one teaspoon of baking soda with four cups of water and stir until dissolved.
Add hulled strawberries to the water mixture and gently toss them with clean hands, then let the strawberries soak in the water for about 10 minutes. Rinse the strawberries clean and gently blot the strawberries with a towel to get rid of some moisture. Cut the strawberries into slices and set aside.
If you're using frozen strawberries, no need to rinse them. Let the strawberries thaw slightly and cut into slices
STEP 2 - Make the Crumble topping
In a medium-sized bowl, combine and whisk together all-purpose flour, rolled oats, brown sugar, cinnamon, and salt.
Cut the cold butter into small cubes, then add the cubed butter to the flour mixture and gently toss it through the flour mixture until each piece is well coated.
Using a pastry cutter or your fingertips, cut the butter cubes until they resemble a coarse meal, pea-sized chunks. Keep tossing the butter through the flour mixture as you work. Refrigerate for at least 15 minutes or until you’re ready to use it.
STEP 3 - Assemble and Bake
In a medium-sized bowl, combine the strawberry slices, sugar, lemon zest, lemon juice, and cornstarch. Mix until well combined, then pour the mixture into your mini cast iron skillet, evenly sprinkle the crumb topping all over the strawberries, and top with chopped almonds.
Place your cast iron skillet on a baking sheet and then bake for about 25-30 minutes until the filling is bubbly and the crumble is golden brown.
Once done, remove from oven and let cool for about 10 minutes, then serve with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy!
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Happy Baking!
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