One way to use plenty of fresh strawberries is to make strawberry crisp. This is a delicious, buttery dessert with an amazing strawberry flavor. It's wonderful with vanilla ice cream or whipped cream! I have experimented with this recipe by increasing the amount of filling without changing the amount of crisp and it still turns out splendid.
Ingredients:
Filling:
5 cups strawberries, medium dice
1 Tbsp. lemon juice
3 Tbsp. granulated sugar
3 Tbsp. all-purpose flour or cornstarch
Crumb Topping:
1 cup all-purpose flour
¾ cup brown sugar
10 Tbsp. cold butter cut into ½ inch cubes
¾ cup rolled oats
Butter/oil to grease pan
Whipped cream (optional)
1 cup heavy whipping cream
1-2 Tbsp. of powdered sugar
1 tsp. vanilla
Directions:
Preheat oven to 350°F. If using 8x10 or 9x13 glass or ceramic pan, stick it in oven while the oven is preheating.
In a large bowl, mix strawberries, lemon juice, flour, and sugar. Set aside.
In a food processor or with your fingers, pulse/mix the flour, butter, and brown sugar until crumbly and butter is pea-sized pieces or smaller. Stir in oats with a spoon. Stick in freezer.
Take pan out of oven. Add 1 tbsp. of butter and move the pan around to grease the top and sides. Add in the strawberry mixture and smooth out. Then evenly spread the crumb topping all over.
Bake for 45 minutes at 350°F and then increase to 375°F for the last 10 minutes so the top can brown. (You need to adjust cooking time and temperature for your specific oven.)
While it’s baking, prepare the whipped cream. Stick the metal bowl and whisk/whisk attachment in freezer for 10-15 minutes. Add in all ingredients and whist on high speed until cream is whipped and fluffy.
12 servings.
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