Wow. It’s been a minute since I last updated my blog. But I guess there is no time like the present to jump back in?
I’ve been cooking a lot these last few months during quarantine (haven’t we all?). I’ve also been feeling more in touch with my creative side. Rock painting, watercolors, beading, pottery… my kids and I have done ALL THE CRAFTS, haha.
This weekend we went strawberry picking. It was so fun! We came home with a ton of strawberries though, and I felt a little panicky about using them up before they went bad. So far, I’ve made strawberry daiquiris and strawberry vinaigrette, and I froze a bunch for smoothies. I also made this delicious strawberry crisp for the Fourth of July.
It has been a favorite of ours for years because it’s super easy and versatile. You can use any combination of berries. If you make it, I hope you love it too!
It feels good to be back here 🙂 I’m going to focus only on the parts of my blog that I love–trying new things in the kitchen, and sharing the recipes that are real winners for me and my family.
Simple, perfect strawberry crisp. This is our family's favorite summer dessert!
- 6 cups sliced strawberries
- 2-4 tablespoons granulated sugar
- 1/4 cup flour
- 1 teaspoon freshly grated lemon zest optional
- 1 cup old-fashioned oats
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon optional
- 1/2 cup butter one stick, cold and diced
Preheat oven to 350.
Combine strawberries, 2-4 tablespoons sugar (depending on sweetness of berries), flour, and lemon zest in bowl. Toss to combine. Spread in an 8-x-8-inch baking dish. Wipe out bowl.
Combine oats, flour, brown sugar, granulated sugar, salt, and cinnamon in bowl. Using pastry blender or two knives, work the butter into topping until clumpy and well combined. Sprinkle over strawberries.
Bake 50-60 minutes, until strawberries are bubbling and crisp is golden brown.
Serve with vanilla ice cream!