Recently I found myself with a fridge full of strawberries and the desire to make a dessert other than strawberry shortcake with them. Since I am a firm believer all fruit can be made even more delicious by topping it with a crunchy topping and serving it warm with a scoop of ice cream, I decided to try a crisp. (Case in point here and here.)
Off to the internet I went in search of a recipe. I was surprised to find that strawberry crisp recipes were scarce. Most involved the addition of rhubarb, which I was not interested in. So I did what any food blogger with an idea in their head would do, combined a couple of recipes to create exactly what I was looking for.
The results were wonderful! The strawberries were warm and sweet with a nice consistency and the topping was a great combination of a buttery oat mixture with toasted pecans.
We took the crisp to a friend’s house for a dinner party and it was a huge hit. And just as I expected, it was even better with a scoop of vanilla ice cream. Don’t miss out on this one while strawberries are in season!
(Recipe adapted from The Gourmet Cookbook and Culinary Concoctions by Peabody)
FOR THE BERRIES
3 cups strawberries, hulled and sliced
1/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 tablespoons cornstarch
FOR THE TOPPING
1 cup oats
3/4 cup all purpose flour
1 stick butter, chilled and cut into small pieces
1 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup pecans, chopped
Butter an 8 x 8 baking dish or small oval baker. Preheat oven to 325 degrees.
Mix together strawberries, sugar, lemon juice and cornstarch. Set aside.
Whisk together flour, brown sugar, cinnamon and salt in medium bowl. Add butter and mix in with your fingertips until mixture sticks together in clumps. Stir in oats and nuts.
Place strawberry mixture in prepared baking dish and crumble topping over. Bake for 40-50 minutes or until topping is browned and strawberries are bubbly.
Yield: 6-8 servings