It's strawberry season in Florida and what a great way to enjoy those freshly picked straw berries. Add a scoop of ice cream to your crisp while it's still warm and that's dessert with a capital "D".
- 6 cups fresh strawberries (2 pounds) halved or quartered depending on size.
- 3 tbsp. all purpose flour
- 1 tsp. vanilla extract
- 1 tbsp. granulated sugar
- 1-1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 tsp. ground cinnamon
- 1 cup rolled oats
- 1 cup butter room temperature
Preheat oven to 375° F and prepare a 9x13 baking dish with no stick spray. After you've cleaned and halved the strawberries place them in a large mixing bowl. Add the flour, sugar, and vanilla and lightly toss until well coated.
Layer the strawberry mixture in the baking dish and set aside.
Mix the flour, sugars, cinnamon, and rolled oats together in a medium sized bowl.
Blend the butter into the mixture with a pastry cutter until well mixed and crumbly.
Layer the topping evenly over the strawberries. Bake for 40 to 45 minutes in preheated oven until it is bubbly and the topping is lightly browned. Remove from oven and let cool for 30 minutes before serving.
If you've read some of my previous dessert recipes it's pretty obvious that my favorite ice cream is salted caramel. And this my friends is no exception.
Did you know: Technically berries have seeds on the inside and they don’t come from a single ovary, so strawberries are really in a group all their own. Feel free to share this with everyone next time you make strawberry crisp. They'll be lining up for seconds.