Name: Brown Butter Strawberry Skillet Crisp for One
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup ripe strawberries, hulled and quartered; 1 1/2 tsp granulated sugar; 1/4 tsp lemon zest; 1/2 tsp fresh lemon juice; 1/4 tsp vanilla extract; 1 tbsp unsalted butter; 2 tbsp old-fashioned rolled oats; 1 tbsp all-purpose flour; 1 tbsp light brown sugar; 1/8 tsp kosher salt; 1 tbsp sliced almonds (optional, omit if desired)

Brown Butter Strawberry Skillet Crisp for One

Peter

This single-serve Brown Butter Strawberry Skillet Crisp is the perfect way to enjoy those extra strawberries—especially if they're a bit overripe! Browning the butter before making the oat crumble adds a nutty richness that pairs beautifully with the jammy, lemon-brightened fruit. Baking it in a skillet gives you crispy edges and a bubbling, fragrant center. It's just the right size for a cozy summer evening treat, and can be dressed up with ice cream or Greek yogurt for extra decadence. Using your strawberries at peak ripeness ensures nothing goes to waste!

Ingredients

Instructions

Preheat oven to 375°F (190°C).
In a small bowl, toss strawberries with granulated sugar, lemon zest, lemon juice, and vanilla extract. Set aside.
In a small (6-inch) oven-safe skillet or ramekin, melt the butter over medium heat. Continue to cook, swirling occasionally, until butter foams and turns golden brown, about 2-3 minutes. Remove from heat.
In a separate bowl, combine oats, flour, brown sugar, and salt. Stir in browned butter until the mixture is crumbly. Fold in sliced almonds, if using.
Spread the strawberry mixture evenly in the skillet. Top with oat crumble.
Bake for 18-22 minutes, until the topping is golden and the filling is bubbling.
Cool for 5 minutes before serving. Enjoy warm, optionally topped with a scoop of vanilla ice cream or dollop of Greek yogurt.