Monday, May 18, 2020

Strawberry Crisp

Every spring and early summer we look forward to juicy, fresh strawberries from a local farm. We buy them by the gallon and always flash freeze some for use over the year.

Recently after a short visit with my daughters, they left a large container of strawberries they purchased at a roadside stand with me. The berries were fresh, but several days old, so I was in a hurry to make something with them. Since we'd already had so many other strawberry "things" I decided to make a crisp.

What will you need to make Strawberry Crisp?
5 heaping cups fresh strawberries
granulated sugar
brown sugar
vanilla extract
3 tbsp cornstarch
rolled oats
butter or vegetable oil

Combine the strawberries, sugar, vanilla and cornstarch; stir until all the berries are well coated and pour into prepared baking dish. 

In a separate bowl combine the flour, oats, white and brown sugars, salt, and cinnamon. Stir well to combine then pour on melted butter or vegetable oil and stir well, until topping is crumbly. Spread evenly over strawberry filling.

5 heaping cups fresh strawberries,hulled and quartered
1/4 cup granulated white sugar
1 tsp vanilla extract
3 tbsp cornstarch
1 cup all purpose flour
3/4 cup old fashioned oats
2/3 cup granulated white sugar
2/3 cup packed brown sugar
1/2 tsp salt
3/4 tsp cinnamon
1/2 cup (1 stick) butter, melted (or you can use vegetable oil)

Preheat oven to 350 degrees. Grease a 9 or 10-inch deep dish pie plate or 9 x 9-inch baking dish with butter or cooking spray and set aside.

Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.

Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream on top. 


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