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Strawberry and Oat Skillet Crisp with Maple Whipped Cream

strawberry maple cobbler-6-458672-edited.jpg


For the berry mixture:
  • 6 cups California Giant quartered strawberries

  • 1cup maple syrup

  • 1 cup sugar

For the oat crumble:
  • 1 cup brown sugar

  • 1 cup all purpose flour

  • 1 cup quick cooking oats

  • ¼ tsp baking soda

  • ¼ tsp baking powder

  • ¼ tsp salt

  • ½ cup butter, melted 

For the whipped cream:
  • 1 cup heavy cream, kept cold

  • ¼ cup powdered sugar

  • ¼ cup maple syrup


  • Preheat cast iron skillet in a 350 oven

  • In a medium saute pan, simmer strawberries, maple syrup, and sugar for 10 minutes over medium heat.

  • Meanwhile, combine all dry ingredients in a medium mixing bowl and then stir in melted butter until there are pea size clumps (not giant clumps)

  • Remove preheated cast iron, evenly spread half of oat crumble, top with strawberry mixture, and then finish with the rest of the oat crumble on top.

  • Bake for 35-40 minutes or until golden brown on top.

  • In a medium mixing bowl, beat together the heavy cream, powdered sugar, and maple syrup until medium peaks form (not too soft, not too firm).

  • Scoop a big spoonful of strawberry crisp into a bowl, top with whipped cream and fresh strawberries!

prep time
total time
CALORIESper serving
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strawberry maple cobbler-5-553697-edited.jpg
10 minutes
45 minutes
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