Strawberry Crisp

Strawberry Crisp

Fairhaven Mill6/ 7/24

June has arrived, and with it, berry season in the Pacific Northwest! Washington is brimming with an array of fresh, juicy berries, from strawberries and blueberries to raspberries and blackberries - for the best berries, purchase them from your local farms and fruit stands! 

What's berry season without some scrumptious homemade treats? This month, we're sharing a delicious Strawberry Crisp recipe that is perfect for the summertime!


  • Filling:

    • 2lb fresh strawberries, hulled and quartered
    • 1/3 cup granulated sugar
    • 1 tbsp lemon juice
    • 2 tbsp cornstarch
    • 1 tbsp vanilla extract
  • Topping:

    • 1 cup Rolled Oats
    • 1 cup Fairhaven Mill Organic All-Purpose White Flour
    • 1/2 cup packed brown sugar
    • 3 tbsp granulated sugar
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 1/2 tsp ground cinnamon
    • 1/4 tsp salt
    • 1/2 cup cold unsalted butter, cubed


Prepare the Filling:

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, combine the strawberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Stir until the strawberries are well coated. Transfer the mixture to a 9x9-inch baking dish.

Make the Topping:

  • In a medium bowl, mix together the rolled oats, all-purpose flour, brown sugar, granulated sugar, vanilla extract, baking powder, cinnamon, and salt.
  • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Sprinkle the topping evenly over the strawberry mixture.
  • Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
  • Allow the crisp to cool for about 10 minutes before serving.
  • Serve the Strawberry Crisp warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!


    Happy baking!

    - The Fairhaven Mill Team