Preheat the oven to 350°F. Grease 4 (6-8 ounce) ramekins or a 9” x 9” casserole with butter or nonstick baking spray.
In a large bowl, combine all of the fruit layer ingredients (apples, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest). Divide the fruit mixture between the ramekins.
For the Oat Crumble
Combine the flour, brown sugar, and oats in a small bowl.
Add the melted butter and mix to combine.
Divide the crumble over the top of each ramekin or evenly over the casserole.
Bake at 350ºF for 20-22 minutes for the individual ramekins, or 40-45 minutes for the casserole. The apple strawberry cobbler is done when the crumble is golden brown and the fruit layer is hot and bubbly.
Allow the crisps to cool slightly before serving (about 10 minutes). Top with fresh whipped cream or vanilla ice cream, if desired.
Notes
Storage
These crisps are best enjoyed on the day they are prepared– if you store the crisps, the oat crumble will become soft and soggy.
Ingredient Notes
I’m making this crisp with apples and strawberries but you could swap this recipe for pretty much any fruit– blueberries, peaches, etc.
Granulated sugar sweetens the fruit and creates the fruit filling. Make sure to use really ripe, sweet strawberries! If your fruit isn’t super ripe, you may want to increase the sugar to 2/3 cup.
Lemon juice and zest add brightness and acidity to the fruit to really enhance its flavor. It also keeps the apples from browning.
Cornstarch thickens the fruit filling so it isn’t too runny.
Vanilla enhances the sweetness of the fruit.
Flour is one of the main ingredients in our crumble– it creates a crisp topping!
Brown sugar adds an earthy depth of flavor and sweetness to the crisp.
Rolled oats add great texture to the crumble!
You could use quick-cooking oats if you prefer but instant oats are not recommended.