H and I went strawberry picking over the weekend at one of the pick-your-own farms in our area, and returned home with nearly 3 quarts of sweet, red and juicy strawberries. Once back home, I set about cleaning the strawberries and gathering the ingredients required to make a crisp, a baked fruit dessert with a sweet, crunchy topping- one of the easiest ways to enjoy fresh fruit.
I adapted a recipe I came across on Kristin’s The Kitchen Sink Recipes.
(For 4-5 servings)Ingredients:
4 cups/1 quart strawberries, hulled and quartered
¼ cup sugar (adjust according to sweetness of strawberries)
Juice of a lemon
3 Tbsp cornstarch
A pinch of salt
For the topping:
2/3 cup all-purpose flour
½ cup brown sugar
½ cup rolled oats
½ cup chopped walnuts
½ -3/4 tsp cinnamon
5 Tbsp unsalted butter, melted (plus more for greasing the baking dish)
A pinch of salt
Method:Preheat the oven to 375 degrees F. Butter one 8x8-inch baking dish and set aside.
In a bowl, combine the flour, brown sugar, oats, chopped walnuts, and cinnamon. Add the melted butter and mix well (I used my hands here) until the mixture begins to hold together.
Place strawberries in a bowl; add sugar, lemon juice, and cornstarch (I used some Brown and Polson custard powder I had since I did not have any cornstarch) and toss well to combine. Place in the buttered baking dish and sprinkle the topping over the surface evenly. (I had about 3-4 Tbsp of topping remaining after using it for this crisp so I refrigerated the rest.)
Bake for 35 to 40 minutes, or until the top is golden brown and the fruit juices are bubbling around the edges of the dish.
Serve warm with vanilla ice cream.
I'm sending this across to the Happy Cook for her event, Strawberry Feast.
I think the first picture fits the theme for Jugalbandi's Click: Bi-colour.