Strawberry Crisp

Strawberry Crisp

I know I am probably in the minority here but Sunday is my favorite day of the week.  I sleep a little late, eat a lazy breakfast, drink my coffee and then get busy accomplishing.  I try to make a decent meal, too.  My hubby is a food guy.  It is definitely the way to his heart.  On Sunday (during my errand-running) I make sure to pick up ingredients and put together something delicious for dinner/dessert.

Yesterday, I decided to make a Strawberry Crisp because I had a whole bunch of strawberries leftover from a Santa Hat Brownie concoction that turned into an EPIC fail.  (Dont ask!)

Here’s how I made it:

Take two quarts of strawberries, wash them, slice them in half and throw them in a medium-sized bowl.  Add 1/4 cups of sugar and 2 tablespoons of cornstarch and toss them all together until well coated.

Strawberries

 

Strawberries and Sugar

Then pour the mixture into a 10 inch cast iron skillet.  I have this one and love it.

Cast Iron Skillet

 

Strawberries in Skillet

Next, you have to make the topping.  Take 1 and a 1/2 cups of quick-cooking oats, 2/3 cups of light brown sugar, 2/3 cups of whole wheat flour and 2/3 cups of softened butter and knead it all together with your hands until it becomes crumbly.  Then put it on top of your strawberry mixture.  I sprayed a tiny bit of cooking spray on top so it would brown nicely.

photo (9)

Bake in a pre-heated 350 degree oven for 30 minutes.  I threw the pan under the broiler a few minutes at the end to get more of a crispy, browned crust.

Browned Crisp

Now, wait ten minutes for it to cool a little then put some in a bowl, add a scoop of vanilla ice cream and enjoy!

Food Editted

 

Strawberry Crisp
Serves 6
A delicious and easy strawberry crisp!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 Quarts Fresh Strawberries
  2. 1/4 Cup Sugar
  3. 2 Tablespoons Cornstarch
  4. 1-1/2 Cups Quick Cooking Oats (Not Instant)
  5. 2/3 Cup Firmly Packed Light Brown Sugar
  6. 2/3 Cup Whole Wheat Flour
  7. 2/3 Cup Butter (Softened)
Instructions
  1. Preheat oven to 350 degrees.
  2. To begin, take your strawberries, wash them and slice them in half and put them in a medium-sized bowl. Add the sugar and cornstarch and toss them all together until well-coated. Then pour the mixture into a 10-inch cast iron skillet.
  3. Next, you have to to make the topping. Take your quick-cooking oats, light brown sugar, whole wheat flour and softened butter and knead it all together with your hands until it becomes crumbly. Then put it on top of your strawberry mixture. I sprayed a tiny bit of cooking spray on top so it would brown nicely.
  4. Bake in the preheated oven for 30 minutes. I threw the pan under the broiler for a few minutes at the end to get more of a crispy, browned crust.
  5. Remove skillet from oven and set it on a rack. Let it cool for ten minutes before topping with vanilla ice cream and enjoying.
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