Thursday, April 22, 2010

Strawberry Crisp

After days of frozen pizza, ramen noodles, and boxed macaroni and cheese (which is something I may or may not have experienced recently), there comes a time when one needs to create something beautiful. Something from real ingredients. Something involving strawberries. So I tried out this recipe from Razzle Dazzle Recipes.

This strawberry crisp is incredibly easy, as the bottom crust and top crust are from the same mixture. 

P.S. I bought two pounds of strawberries but after, ahem, "testing" a few, might have ended up with only a pound and a half to actually bake with. Purchase at your own risk.

  • 1 cup rolled oats
  • 1 cup flour
  • 1 cup brown sugar 
  • 1/2 cup butter (equal to 1 stick), room temperature
  • 1/3 cup diced nuts (optional) (I used walnuts; almonds or pecans might be good too)
  • 1 1/2 to 2 lbs fresh strawberries, sliced
  • 1/2 cup sugar
  1. Preheat oven to 350 degrees.
  2. Grease an 8x8 pan.
  3. In a medium sized bowl, mix together strawberries and (regular) sugar.
  4. In a larger bowl, mix together oats, flour and brown sugar. Using a fork, cut butter into flour mixture until it is even throughout. 
  5. Add nuts if desired.
  6. Pour about half the flour mixture into 8x8 pan and press evenly to bottom. Add entire strawberry mixture, then spread rest of flour mixture on top and spread around.
  7. Bake for about 50 minutes, until mixture has turned golden brown on top.

I enjoyed the dessert best warmed. If it hadn't disappeared so quickly I would have also liked to try it as a breakfast with a little bit of milk poured over top. If you wanted to make a strawberry rhubarb crisp you could alter this recipe by using only 1 lb. of fresh strawberries and adding 2 stalks of rhubarb, sliced up, and keep the amount of sugar the same.

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