Strawberry Crisp is one of those old-fashioned desserts that falls into the "easy peasy" category, yet, when the berries are sweetly flavorful, like they have been this year, it's a triumph for the pastry chef. Dotted with a little heavy cream, warm from the oven, redolent of strawberries and cinnamon, it's hard to beat. We've been making them in individual ramekins, single servings that are big enough for sharing...if you want to.
Strawberry Crisp - adapted over the years from the Joy of Cooking (of course!)
2 cups flour 1Tbs. cinnamon
4 cups old fashioned rolled oats 1 tsp. salt
2 cups brown sugar (packed) 1tsp. vanilla
About 10 to 12 ounces unsalted butter, fairly cold
Mix everything except the butter together; work the butter into the rest as for pastry, breaking down the larger lumps to make a crumbly streusel topping - not too dry, but not sticky either.
Cut your washed berries in half if they are large, otherwise leave whole. Fill a 9" X 13" baking pan - glass is best for more acidic fruit, if you have one - with enough fruit to go at least three fourths up the side. Dump the berries back into a bowl and toss gently with about 1/3 cup of tapioca flour. Place back into the baking pan and spread the oatmeal topping evenly over all the fruit, pressing in gently to form a sort of crust. Bake it at 350 degrees for about 35 to 45 minutes, until the fruit is bubbling and the top is golden brown - when you smell it, you'll know it's done!
Of course this topping goes on any kind of crisp at all - peach, rhubarb, apple - just prepare the fruit for baking and follow the same directions as for the strawberry. Most fruit will benefit from a little added sugar, about a half cup or so. (I find rhubarb needs about 1/2 cup of sugar for every 4 cups of fruit.) Strawberries need no extra sugar - the topping provides plenty.
Get yourself a little Lewes Dairy cream and dig in!
Cut your washed berries in half if they are large, otherwise leave whole. Fill a 9" X 13" baking pan - glass is best for more acidic fruit, if you have one - with enough fruit to go at least three fourths up the side. Dump the berries back into a bowl and toss gently with about 1/3 cup of tapioca flour. Place back into the baking pan and spread the oatmeal topping evenly over all the fruit, pressing in gently to form a sort of crust. Bake it at 350 degrees for about 35 to 45 minutes, until the fruit is bubbling and the top is golden brown - when you smell it, you'll know it's done!
Of course this topping goes on any kind of crisp at all - peach, rhubarb, apple - just prepare the fruit for baking and follow the same directions as for the strawberry. Most fruit will benefit from a little added sugar, about a half cup or so. (I find rhubarb needs about 1/2 cup of sugar for every 4 cups of fruit.) Strawberries need no extra sugar - the topping provides plenty.
Get yourself a little Lewes Dairy cream and dig in!
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