April 10, 2013

In the Kitchen: Strawberry Crisp

 When it comes to fruit I'm usually a purist. I enjoy mine raw and at room temperature. When berries are in season, all I want to do is eat them straight from the container because honestly, they do not need any adjustment. But, every once in a while it is nice to switch it up. I had originally planned on make a strawberry rhubarb crisp but I found out the hard way that rhubarb is scarce in Alabama. The crisp was still sweet a delicious without the rhubarb, and reminded me of strawberry shortcake. Make sure to put vanilla ice cream on top to give it an extra kick. 

Strawberry Crisp 
Adapted from Ina Garten

1 1/2 pints strawberries, quartered 
1/2 cup granulated sugar 
1/2 tablespoon cornstarch 
1/4 cup freshly squeezed orange juice
1/2 cup all-purpose flour
1/2 cup light brown sugar 
1 teaspoon vanilla extract 
1/4 teaspoon salt 
1/2 cup oatmeal 
1/4 cup sliced almonds 
6 tablespoons cold unsalted butter diced 

Method:

Preheat oven to 350 degrees. 

In a large bowl combine strawberries with 1/4 cup granulated sugar. In a small bowl whisk together orange juice and cornstarch, then add mixture to strawberries. Pour the strawberry mixture into am 8 x 11 in baking dish. 

For the crisp topping combine, 1/4 cup granulated sugar, brown sugar, all purpose flour, vanilla extract, salt, oatmeal, and almonds in a medium sized bowl. Add diced butter and begin to cut mixture with a pastry cutter until butter is pea-sized. Sprinkle topping over strawberry mixture. Bakes for 35 minutes or until golden and bubbly.  



No comments:

Post a Comment

 

site design + development by kelly christine studio