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
- Preheat oven to 350 degrees.
- Grease an 8x8 pan.
- In a medium sized bowl, mix together strawberries and (regular) sugar.
- In a larger bowl, mix together oats, flour and brown sugar. Using a fork, cut butter into flour mixture until it is even throughout.
- Add nuts if desired.
- 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.
- 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.