Strawberry CrispPosted on Jan 7, 2013 | 13 comments
As opposed to the American Northeast, where summer is prime berry season, in Israel strawberries are abundant in winter. I love it. Right now the shuks are overflowing with fresh, ripe, vibrant strawberries to be purchased by the kilo. Which I do. So, while it was difficult to choose this month’s Secret Recipe Club recipe from my assigned blog, Cupcake Muffin, as soon as I saw this strawberry crisp recipe I knew I had to make it. And I’m so glad I did! It’s my perfect dessert – fruity with great textures and just the right amount of sweetness.
If you’re not familiar with Sara’s lovely blog Cupcake Muffin, head over and check it out – I’ve been a fan for a long time and I love her varied, internationally inspired recipes that very much parallel my own personal tastes. This strawberry crisp is just one of her many amazing recipes, both sweet and savory.
- ⅓ cup flour
- ¼ cup brown sugar
- ½ cup rolled oats
- ¼ cup chopped walnuts
- ¼ teaspoon cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1 quart strawberries, hulled and quartered
- ¼ cup sugar
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons cornstarch
- Pinch of salt
- Preheat the oven to 375F. Grease or spray an 8×8 pan (or, in my case, a 10-inch springform pan…).
- Combine all the topping ingredients except the butter in a small bowl. Add the butter and mix with your fingers or a fork until the topping forms a crumbly texture and begins to hold together.
- Put the strawberries in a large bowl and add the sugar, lemon juice, cornstarch, and salt. Gently toss to combine.
- Transfer the berries to the prepared pan.
- Evenly sprinkle the berries with the topping. Bake for 35 to 40 minutes, until the top is browned and the berries are bubbling. Serve warm.