Small-Batch Strawberry Balsamic Crisp
If you ask me, the best summer desserts always involve fruit.
The huge variety of seasonal summer fruits that are available— especially in California— is unmatched. Nothing makes me happier than farmers markets full of ripe berries, stone fruits, guavas, melons, and grapes! And how could we forget about tomatoes and squashes?
With all of that being said, I feel like the best (and simplest) way to really showcase the flavors of berries and stone fruits in particular is in a crisp. A crisp and a crumble are essentially the same thing, though technically a crisp’s streusel topping contains oats while a crumble’s doesn’t. In my opinion, the addition of the oats adds a toasty nuttiness that really highlights the roasted flavors of the strawberries and the complexity of the reduced balsamic vinegar. I highly recommend throwing them in, even if you’re not usually a fan of oats.
If you’ve been here before you might know that I love recipes that can be augmented and changed to fit the baker’s preferences. Perhaps the best thing about this recipe is its adaptability. In the fall and winter you could use apples, pears, and even persimmons. You can even use frozen fruit if that’s what’s most easily accessible to you! (Frozen fruit is a great option for a lot of baked desserts, by the way. Don’t let anyone get you down for choosing that option!) Additionally, you can throw some chopped nuts into your streusel for a little extra crunch and depth of flavor.
The size of this recipe is the perfect small-batch dessert. Depending on the portion, it can serve about 4 to 6 people (or 2 for a fun and semi-indulgent date night dessert). Simply double the recipe to fit an 8x8” baking dish, or triple it for a 9x13”. Feel free to serve yours with a scoop of vanilla bean ice cream, or just let the fruity flavors speak for themselves!
Ingredients:
Fruit Filling:
1 pound ripe strawberries
1 tablespoon flour*
1 teaspoon balsamic vinegar
½ teaspoon vanilla extract
Pinch of salt
Streusel Topping:
4 tablespoons butter, softened
½ cup flour
⅓ cup old-fashioned oats
¼ cup brown sugar, packed
½ teaspoon salt
Instructions:
Preheat the oven to 350°F.
Remove the tops of the strawberries and cut them in half.**
In a small to medium sized bowl, coat the berries in the flour, balsamic vinegar, vanilla, and salt. Pour the mixture into a small baking dish and set aside while you prepare the topping.
In another bowl, combine the softened butter, additional flour, oats, brown sugar, and salt. Mix ingredients together with a fork until the mixture holds its shape when pressed together in your hand.
Spread the topping evenly over the prepared strawberries in large chunks, making sure to cover most of the fruit.
Bake the crisp for 45 to 50 minutes, then remove from the oven and allow to cool for at least 20 minutes.*** Serve alone or with vanilla ice cream and enjoy!
Tips and Tricks:
* This base recipe uses all-purpose flour, but feel free to use whole wheat (for a slightly nuttier flavor) or even gluten-free flour.
** I like bite-sized pieces of fruit, but you can also slice your strawberries.
*** If doubling or tripling this recipe, increase the baking time to 60-70 minutes. Bake until the topping feels set to the touch; it will continue to bake and firm up as it cools.
