Strawberry and Oat Skillet Crisp with Maple Whipped Cream

Kristin | September 7, 2017

Maple syrup is a staple in our home. My husband refuses to eat pancakes or french toast unless they're drowned in his favorite golden brown maple syrup. With fall around the corner, we’ve been cooking a lot of our meals in cast iron skillets. They’re so easy to use and my dirty dishes have been cut in half! One of our favorite skillet recipes is a strawberry and oat skillet crisp with whipped cream. As a surprise to kick off football season, I've decided to make our strawberry oat skillet crisp with maple infused whipped cream for my husband!

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This skillet crisp is SO delicious and easy to make. The maple syrup is absolutely amazing in the crisp and the whipped cream. I never would have thought to use it in the whipped cream, but I am so excited to incorporate maple into other foods! I actually called my mother-in-law and begged her to come take it so I wouldn't eat it all :) I do think I’ll use individual sized skillets on Sunday to ensure I get my fair share of this oat skillet crisp.

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I can't wait to make this strawberry and oat skillet crisp with maple whipped cream this Sunday and for all future event this fall! Do you have any plans to kick off the start of regular season? Let us know how you plan to celebrate in the comment section below.


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!

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