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Strawberry Bourbon Crisp

If you haven't heard of Half Baked Harvest, well now you have and you're welcome. This was a new recipe I made for Mothers Day at the lake. I should have broiled it for a minute or so to really give it that crispy top, but honestly it was gone in a few minutes anyways. It's a super simple recipe to make and fresh strawberries make all the difference!


-6 C fresh or frozen strawberries (halved)

-1/2 C strawberry jam

-2 TBSP maple syrup

-2 TBSP cornstarch

-1/2 TSP cinnamon

-2-3 TBSP bourbon (optional)

-2 TSP vanilla extract


-1 C all purpose flour

-1/2 C old fashioned oats

-2 TBSP brown sugar

-1 TSP cinnamon

-1/4 TSP salt

-12 TBSP (1 1/2 sticks) cold salted butter

-4 TBSP maple syrup


-Preheat oven to 350

-In a large bowl, mix together strawberries, strawberry jam, maple syrup, cornstarch, cinnamon, bourbon (optional), and vanilla. Spread mixture into a 10-12 inch baking dish or cast iron skillet

-Topping: combine oats, flour, brown sugar, cinnamon, and salt in a bowl. Add 8 tablespoons of butter and mix the butter into the dry ingredients. Sprinkle dry mixture over the fruit.

-Cover dish with foil and bake for 30 minutes

-Remove the crisp and remove the foil.

-Arrange 4 tablespoons of butter evenly on top. Drizzle the maple syrup over the butter.

-Bake another 20-30 minutes. If a crispier topping is desired, broil for 1 minute.

-Let cool 20-30 minutes and serve with ice cream, if wanted!

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