Monday, April 19, 2010

Strawberry Crisp

Strawberries are so cheap at the store right now! The ones I bought today were 99 cents a quart. Because of the abundance, I've been tossing around the idea of making a strawberry cobbler. My father-in-law is visiting us tonight, so this seemed like a good opportunity (he's a willing guinea pig). Instead of a cobbler, I ended up making a crisp because it's easier (no mixing required). I used a half-pint of blackberries to balance out the sweet strawberries. We ate ours with vanilla ice cream. Both Andy and his dad gave dessert two thumbs-up. Enjoy!

Strawberry Crisp
This serves 3 to 4, depending on your portion sizes.
1 quart strawberries, quartered
1/2 pint blackberries
1 tsp. orange zest
1/3 cup granulated sugar
3 Tbsp. all-purpose flour, divided
2/3 cup oatmeal
1/3 cup brown sugar
4 Tbsp. butter, cut into cubes

1. Combine strawberries and next 3 ingredients in a small saucepan. Cook, stirring occasionally, until sugar dissolves and a syrup forms. Stir in 1 Tbsp. flour, and cook until mixture begins to thicken. Pour into a pie plate or small baking dish.
2. Combine remaining 2 Tbsp. flour and next 2 ingredients in a bowl. Use your fingers to blend butter with oatmeal mixture. Sprinkle oatmeal mixture over top of strawberry mixture.
3. Bake at 400° for 20 minutes or until golden.

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