I love strawberries. Plus it’s one of the only fruits my husband will eat. For these reasons, I’m always looking for new ways to use strawberries. This week, we made a strawberry crisp. This is one of those rich, warm desserts that’s perfect on a rainy day.
Start by preheating your oven to 375 degrees.
Combine:
- 5 C sliced strawberries
- 1/3 C sugar
- 3T flour
- 1 t cinnamon
- 1/4 t nutmeg
While your strawberry mixtures sits, in another bowl combine:
- 1 C flour
- 2/3 C brown sugar
- 1 C oats
- 1 t cinnamon
With a pastry blender, two forks, or your hands, mix in
- 1/2 C cold butter, cubed
Pour the strawberry mixture into a greased 9×13 pan. Top with flour mixture and bake for 30 minutes or until strawberries are bubbly and topping is slightly browned.
Serve with fresh whipped cream, whipped topping or ice cream.
That looks delicious.. but sadly I’m alergic to strawberries
It always seems the things we can’t eat are so much more appealing