EASY STRAWBERRY CRISP
Topping:
- 2/3 cup old fashioned oats
- 2/3 cup all-purpose flour
- ¼ cup light brown sugar
- 1/3 cup granulated sugar
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- ½ cup unsalted butter, melted
Filling:
- 5 cups halved/quartered fresh strawberries (approximately 2lbs.)
- 1-2 Tbsp. orange juice*
- ¼ tsp. vanilla extract
- 2-4 Tbsp. granulated sugar*
- ¼ cup all-purpose flour
- Vanilla ice cream for serving (optional)
Instructions:
Preheat oven to 350 degrees. Grease a 9-inch deep dish pie plate or similar sized baking dish. Set aside.
Topping: In a bowl, combine oats, flour, brown sugar, granulated sugar, salt and cinnamon. Add melted butter and stir until well combined. Place in the refrigerator for several minutes while you proceed with the filling.
Filling: In a large bowl, combine strawberries, orange juice, vanilla, sugar and flour. Stir gently until well combined. Scoop or dump into the prepared baking dish. Sprinkle the topping over the strawberries, pressing some of it together with your fingers to form clumps.
Bake for 30-40 minutes, until the fruit is bubbling around the edges and the topping is light golden brown. Cool slightly before serving with vanilla ice cream.
Notes: *The sugar and orange juice in the filling can be adjusted based on how sweet/juicy your strawberries are. Really sweet strawberries will require less sugar. Really juicy berries will require less orange juice. Drier, less sweet fruit (like off season strawberries)will likely require the higher amount of sugar and juice.
Recipe Courtesy of Brenda Hungerford from The Bulk Priced Food Shoppe in Greenville.
