Strawberry Crisp
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What you need:
Filling: 5-6 cups fresh strawberries, hulled and quartered 1/4 cup sugar 3-4 Tbsp cornstarch (3 Tbsp for firm berries, 4 Tbsp for soft/juicy berries) 1-2 Tbsp lemon juice Crisp: 2/3 cup old fashioned oats, chopped 2/3 cup flour 1/2 cup sugar 1/4 tsp salt 1-3 tsp Summer Essence Rosehip Spice 1/2 cup butter, cold |
Method:
Preheat oven to 350˚F.
Lightly grease 9x13-inch baking dish.
In a small bowl, mix ¼ cup sugar with cornstarch. Set aside.
In a large bowl, toss the strawberries with the lemon juice. then fold in in sugar- cornstarch mixture.
Empty strawberries into the prepared baking dish.
In a separate bowl, combine oats, flour, sugar, salt, and Summer Essence Rosehip Spice. Stir together.
Cut the butter into small pieces, then add oatmeal mixture. Use hands to crumble butter into the dry ingredients. Leave it in pea size clump but make sure all dry ingredients have been mixed into butter. Sprinkle crisp topping over the strawberries.
Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Cover will foil if the top is browning faster that the fruit is baking.
Excellent with vanilla ice cream.
Preheat oven to 350˚F.
Lightly grease 9x13-inch baking dish.
In a small bowl, mix ¼ cup sugar with cornstarch. Set aside.
In a large bowl, toss the strawberries with the lemon juice. then fold in in sugar- cornstarch mixture.
Empty strawberries into the prepared baking dish.
In a separate bowl, combine oats, flour, sugar, salt, and Summer Essence Rosehip Spice. Stir together.
Cut the butter into small pieces, then add oatmeal mixture. Use hands to crumble butter into the dry ingredients. Leave it in pea size clump but make sure all dry ingredients have been mixed into butter. Sprinkle crisp topping over the strawberries.
Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Cover will foil if the top is browning faster that the fruit is baking.
Excellent with vanilla ice cream.