It’s often hard to achieve a truly crispy topping when baking a strawberry crisp if you aren’t using nuts in the topping. This sweet summer strawberry crisp uses pepita and chia seeds to create the perfect crispy topping, for those who are allergic to nuts, who still crave a delicious crispy crunchy baked summer berry dessert.

Am I the only one who thinks that strawberries are late coming to the table this year? I swear, they seriously only showed up at my farmer’s market a few weeks ago, which seems rather odd if you ask me. I feel like they should have started appearing a few months ago because I’ve always considered them to be more of a spring/summer berry than an actual full-on summer berry.

Oh well, I guess it really doesn’t matter so much when they show up, as long as they eventually do show up, right? I mean, who can resist fresh in-season strawberries, no matter what the season actually is. If only they could stay around all year long. I’d be in absolute berry heaven year round making this Sweet Strawberry Biscuit-Topped Pie, these Strawberry Vanilla Bean Tea Cakes, or this Sweet Strawberry Honey Cornbread Cake.

Although, if I’m being truly honest, my favorite way to eat them lately is in this sweet strawberry crisp, which is smothered with a pepita and chia seed topping. The berry filling is plump and juicy, and the crunchy and crisp topping makes it almost irresistible. It’s also a pretty no-fuss recipe, which is rather quick and easy to throw together. My favorite kind of recipe. After all, it’s summer, and no one wants to waste any more time in the kitchen than is absolutely necessary.

Ingredients:

Strawberry Filling:

• 5 Heaping Cups Fresh Strawberries, Sliced
• 1/4 Cup Granulated Sugar
• 3 Tablespoons Corn Starch
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Vanilla

Crisp Topping:

• 1 Cup All-Purpose Flour
• 3/4 Cup Quick-Cooking Oats
• 2/3 Cup Granulated Sugar
• 2/3 Cup Light Brown Sugar
• 1/2 Cup Pepitas
• 2 Tablespoons Chia Seeds
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Kosher Salt
• 1/2 Cup Unsalted Butter, Melted

Directions:

Strawberry Filling:

1. Preheat oven to 350 degrees.
2. In a medium glass mixing bowl, stir all of the filling ingredients together until well combined.
3. Pour the mixture into a pie dish and use a silicone spatula to even out the mixture.

Crisp Topping:

1. Place all of the ingredients, except for the melted butter, into a food processor. Pulse 10 times, or until well combined.
2. Add the melted butter, and pulse another 10 times, or until well combined.
3. Evenly crumble the mixture over the pie filling.
4. Bake for 45 to 55 minutes or until the topping is golden brown and crisp.

Suggestions:

• The balsamic vinegar in the strawberry filling adds just the right amount of acidity. If you don’t have balsamic vinegar, replace it with lemon juice.
• Make sure to bake this strawberry crisp on a foil-lined baking sheet to prevent making a mess out of your oven if the crisp overflows.
• Allow the crisp to cool for at least 30 minutes before serving.

Improvements:

• Add pecans or almonds to the topping for extra crunch.
• If using lemon juice instead of balsamic vinegar, add the zest of one lemon to the strawberry filling.
• Serve this strawberry crisp with Pink Rhubarb Ice Cream or Buttermilk Double Vanilla Ice Cream.

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Strawberry Crisp with Pepita & Chia Seed Topping

Ingredients:

Strawberry Filling:
• 5 Heaping Cups Fresh Strawberries, Sliced
• 1/4 Cup Granulated Sugar
• 3 Tablespoons Corn Starch
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Vanilla
Crisp Topping:
• 1 Cup All-Purpose Flour
• 3/4 Cup Quick-Cooking Oats
• 2/3 Cup Granulated Sugar
• 2/3 Cup Light Brown Sugar
• 1/2 Cup Pepitas
• 2 Tablespoons Chia Seeds
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Kosher Salt
• 1/2 Cup Unsalted Butter, Melted

Directions:

Strawberry Filling:
1. Preheat oven to 350 degrees.
2. In a medium glass mixing bowl, stir all of the filling ingredients together until well combined.
3. Pour the mixture into a pie dish and use a silicone spatula to even out the mixture.
Crisp Topping:
4. Place all of the ingredients, except for the melted butter, into a food processor. Pulse 10 times, or until well combined.
5. Add the melted butter, and pulse another 10 times, or until well combined.
6. Evenly crumble the mixture over the pie filling.
7. Bake for 45 to 55 minutes or until the topping is golden brown and crisp.

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Make sure to check out all of the other great Baking Bloggers “Baking with Summer Berries” recipes below. A huge thanks to Palatable Pastime for hosting this event.

• Bora Berry Tart by Sneha’s Recipe
• Lattice Top Blackberry Pie by Palatable Pastime
• Brownie Berry Dessert Pizza by Simply Inspired Meals
• Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
• Mini Fruit-topped Pavlovas by Food Lust People Love
• Mixed Berry Bubbly Pies by Sid’s Sea Palm Cooking
• Mixed Berry Cheese Danish by Cookaholic Wife
• No Churn Roasted Strawberry Ice Cream by Caroline’s Cooking
• Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
• Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Strawberry Shortcake Bars by A Day in the Life on the Farm
• Strawberry Shortcake Cookies by Karen’s Kitchen Stories
• Vegan Lemon Raspberry Layer Cake by The Baking Fairy