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“If this is not the easiest and most adaptable recipe I have seen so far, then I don’t know what is. This recipe became an instant favorite of mine the first time I tried it. Why? For one, it is delicious. Two, it was very quick to prepare and required just a small bowl and a food processor - minimal clean-up is good! Three, once you get a hold of the streusel topping recipe, alternatives are endless. And four, it is the perfect make-ahead dessert, especially if you happen to live alone. You can find step by step pictures as well as finished look at”
1hr 25mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. In a food processor, pulse flour, salt and sugars. Cut butter into 1/4-inch cubes and add to the flour mixture. Pulse until the butter is pea-sized and coated with flour. Do not let the dough come together in a ball. Set aside at room temperature.
  3. Wash, dry and quarter the strawberries. Add the lemon juice and give it a quick stir. Add flour and sugar and toss alltogether. Pack the fruit evenly on the bottom of the baking dish (12*8*1 3/4 inch) and top with the streusel. Do not pack the topping down.
  4. Bake until the crumb topping has browned and the fruit is bubbling beneath, 30-40 minutes. Allow to cool for at least 20 minutes.
  5. The crisp is best eaten the day it is made but will keep, refrigerated, for 4 days.

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