Amish Strawberry Apple Crisp with Oatmeal Crumble: A Delightful Summer Dessert
When the warm rays of the summer sun grace us with their presence, it’s time to indulge in the bountiful harvest of seasonal fruits. One such delectable treat that perfectly captures the essence of summer is the Amish Strawberry Apple Crisp with Oatmeal Crumble. This delightful dessert combines the goodness of ripe strawberries and juicy apples, topped with a crunchy oatmeal crumble that will leave your taste buds dancing with joy.
A Glimpse into Amish Cuisine:
The Amish community, known for its simplicity and self-sustenance, has a rich culinary heritage that revolves around fresh, locally sourced ingredients. Their dishes reflect a deep connection to nature and a commitment to preserving tradition. The Amish Strawberry Apple Crisp with Oatmeal Crumble is a prime example of how simple ingredients can be transformed into a mouthwatering masterpiece.
The Fruits of Summer:
The heart of this dessert lies in the combination of two star fruits of the season – strawberries and apples. Juicy, ruby-red strawberries add a burst of sweetness and a hint of tartness, while the apples bring a delightful balance with their natural sugars and subtle tang. The combination of these two fruits creates a harmonious blend of flavors that will leave you craving for more.
The Oatmeal Crumble Topping:
What sets this Amish dessert apart is the irresistible oatmeal crumble that crowns the luscious fruit filling. The crumble is a textural wonderland, made with rolled oats, butter, brown sugar, and a touch of cinnamon. Baked to perfection, it forms a golden, crispy layer that beautifully complements the softness of the fruits beneath.
INGREDIENTS
Strawberry Apple Filling
- 1 (14.1) ounce box refrigerated pie crust or homemade double pie crust
- 4 cups fresh strawberries; cleaned, hulled, and sliced
- 3 cups apples fresh; any variety; peeled, cored, and diced into 1/2-inch pieces
- 1 cup fresh berries; any variety or combination
- 1 small lemon juiced
- ¾ cup granulated sugar
- 1 rounded tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ cup all-purpose flour
- 1 cup sliced almonds
- 1 egg beaten
- ¼ cup raw sugar
Oatmeal Crisp Topping
- 1 cup all-purpose flour
- ½ cup old fashioned oats
- ⅓ cup brown sugar packed; light or dark
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon finely ground sea salt
- ½ cup unsalted butter melted and slightly cooled
DIRECTIONS
- Preheat oven to 425°F.
- On a lightly floured surface, stack two pie crusts on top of one another (or roll homemade double pie crust dough) into a 12 x 18-inch rectangle.
- Lay into a 9 x 13-inch pan and work it so that it’s firmly pressed into the bottom and up the sides with some overhang on the edges.
- Use a pie crimper to remove the overhang and use small cookie cutters to cut shapes from the overhanging scraps if desired.
- In a large bowl, combine strawberries and apples with lemon juice.
- Add sugar, cinnamon, nutmeg, ginger, flour, and almonds and stir well to combine.
- Gently fold in the mixed berries.
- Transfer the fruit mixture into the prepared crust in an even layer.
- Whisk an egg and use a pastry brush to brush the pastry cutouts if you’ve made any and exposed edges (and walls) of the crust.
- For the oatmeal crisp topping, combine all ingredients in a large bowl EXCEPT for the melted butter. Whisk everything together.
- Pour cooled melted butter over the mixture and use a pastry blender, a fork, or your fingers and mix and squeeze into clumps at the same time.
- Scatter over the fruit filling. Arrange the pastry cutouts to be ‘tucked in’ here and there in a playful pattern on the crispy topping and sprinkle the entire top and cutouts with raw sugar.
- Bake for 35 minutes BUT check at the 20-minute mark for browning.
- Remove from the oven and place on a wire rack to begin cooling.
- Because of the size, this dessert will take at least one hour to cool to the point of being able to serve it warm.
- Serve with vanilla ice cream and/or garnish with additional sliced or whole strawberries or mixed fresh berries.
What sets this Amish dessert apart is the irresistible oatmeal crumble that crowns the luscious fruit filling. The crumble is a textural wonderland, made with rolled oats, butter, brown sugar, and a touch of cinnamon. Baked to perfection, it forms a golden, crispy layer that beautifully complements the softness of the fruits beneath.
