Strawberry and Oat Skillet Crisp with Maple Whipped Cream

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Prep Time10 min

Strawberries create the rich red color in this Oat Skillet Crisp with Maple Whipped Cream which brings together delicious flavors of maple, berry and oats for a great warm dessert!

Strawberry and Oat Skillet Crisp with Maple Whipped Cream


    For the berry mixture:

  • 6 cups California Giant quartered strawberries
  • 1 cup 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 sauté 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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!