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Thursday, July 12, 2012

Strawberry Crisp

Fruit crisps are one of my go-to dessert recipes, especially in the summer. They are extremely quick and easy to prepare and can just bake while you're eating dinner. This is my second strawberry crisp I've made this summer so far and I think this is the keeper recipe. My husband and I think the the crisp is the best part and this recipe gives a great ratio of crisp to fruit. Most of the time I have to double the crisp topping in order to get a good ratio. You could even serve this with some vanilla ice cream or whipped cream if you wish!

Strawberry Crisp
Source: Slightly adapted from bakin' and eggs

FOR THE BERRIES3 cups strawberries, hulled and sliced1/3 cup granulated sugar1 1/2 tablespoons cornstarch
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. Spray an 8x8 baking pan with cooking spray and set aside. Preheat the oven to 325 degrees.

2. Toss the strawberries with the sugar and cornstarch in a mixing bowl. Pour mixture into the baking pan.

3. In a medium-sized mixing bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon. Mix the butter in with your fingers until the mixture starts to clump together. Spread over the strawberry mixture in the baking pan.

4. Bake for 50 minutes until the mixture is golden and bubbling.
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