Watermelon Crisp
This Watermelon Crisp is a unique twist on a classic fruit crisp. Fresh watermelon chunks are topped with a buttery, crumbly oat topping and baked to perfection for a refreshing and sweet dessert.
Equipment
- Mixing bowl
- 8x8-inch baking dish greased
- Oven preheated to 350°F
- Spatula for spreading topping
- Knife for cutting watermelon
Ingredients
- 4 cups watermelon cubed and seeds removed
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp granulated sugar
- 1 tbsp cornstarch to thicken the filling
- 1 cup rolled oats
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar packed
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 6 tbsp unsalted butter cold and cubed
Instructions
- In a mixing bowl, combine watermelon cubes, lemon juice, granulated sugar, and cornstarch. Mix gently to coat evenly.
- Pour the watermelon mixture into a greased 8x8 inch baking dish and spread evenly.
- In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt. Add cold butter and use your fingers or a pastry cutter to combine until a crumbly mixture forms.
- Evenly sprinkle the oat mixture over the watermelon filling, covering completely.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the topping is golden and the filling is bubbly.
- Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream if desired.
Notes
- Optional Equipment: A pastry cutter can help blend the crisp topping more easily.
- Customization: Add a handful of blueberries or raspberries for a mixed berry crisp.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Serving Tip: Best enjoyed warm with ice cream or whipped cream.