Oh, how I love strawberries!
I am trying to find some way to use up this delicious fruit! I love eating them fresh after strawberry picking, making strawberry jam, strawberry shortcake and one of our favorites – strawberry crisp! Your taste buds will thank me for this recipe. It is downright sinful how amazing this dessert is. My husband has been known to feed it to the kids for breakfast, he’s naughty!
This recipe whips up pretty quickly so it’s to bake up when you have limited time or unexpected guests.
You can even top it with some ice cream if you so wish!
|4-6||cups||strawberries hulled and halved lengthwise|
|1||cup||Old-fashioned rolled oats|
|2⁄3||cup||Firmly packed golden brown sugar|
|1||cup||(2 sticks) unsalted butter melted|
1.Preheat to 350 degrees.
2. For the Filling: In a large bowl, stir together the strawberries and sugar until well mixed. Pour into the 9×13 baking dish, and set aside.
3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon, and salt until well blended.
4. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.
5. Bake the crisp until the juices are bubbling, and the topping is golden brown, 35-40 minutes. Let cool for 10 minutes. Serve warm.
Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Reheat in a 250-degree oven for 15 minutes before serving.
What is your favorite way to use of strawberries?