Strawberry Crisp and New Kitchen

Happy Cinco de Mayo!  I hope you’re having a nice weekend.  We got almost everything that we need moved from our old place yesterday and went to a Rockies game today, so I consider this weekend to be a success. 🙂  Here are some pics (sorry they’re blurry, they are courtesy of my iPhone).

A horribly blurry pic, but nice seats, huh?!

Our seats weren’t too shabby.

New kitchen!  I have a feeling we will get along just fine.

New kitchen! I have a feeling we will get along just fine.

The stove-top might be my favorite part of the kitchen.

The stove-top might be my favorite part of the kitchen.

Oh hey, Coor's Field.

Oh hey, Coors Field.

I don't hate this view. :)

I don’t hate this view.

Now it’s time for a recipe.  Earlier this week I needed to bake and found myself lacking some kitchen gadgets that were still out at our old house.  Luckily, this recipe for Strawberry Crisp was simple and I had all the proper equipment to make it.  Oh yeah, it’s also simply delicious. 🙂


iPhone Pics as of 5-5-13 138

Strawberry Crisp                             Print Recipe Here

From: Katherine Martinelli
Yields: 6-8 servings

Ingredients:

Topping:

1/3 cup flour
1/4 cup brown sugar
1/2 cup rolled oats
1/4 cup chopped nuts (almonds, in my case)
1/4 teaspoon cinnamon
Pinch of salt
3 tablespoons unsalted butter, melted

Berries:

1 Quart Strawberries, hulled and quartered (this equals 1 1/2 pound or 4 cups of strawberries)
1/4 cup sugar
3 tablespoons fresh squeezed lemon juice
3 tablespoons cornstarch
Pinch of salt

Directions:

Grease an 8×8 pan or 10″ springform pan, set aside.  Preheat the oven to 375.  Add all of your topping ingredients, except the butter, in a bowl and combine.  Melt the butter and add it to the topping mix.  Combine the ingredients until the mixture begins to stick together and is crumbly.

Add your strawberries, lemon juice, cornstarch, and salt in a separate bowl and toss together until combined.

Pour the strawberries into your pan and then sprinkle the topping mixture on top.  Transfer the pan to the oven and bake for 30-40 minutes or until the strawberries are bubbling and the top is lightly browned.  Best served warm.

Add topping ingredients, minus the butter, to a bowl.  In my case, a tupperware container because all my bowls were at our old house...

Add topping ingredients, minus the butter, to a bowl. In my case, a tupperware container because all my bowls were at our old house…

Add in the melted butter and mix it up until crumbly.

Add in the melted butter and mix it up until crumbly.

Mmmmmm strawberries.

Mmmmmm strawberries.

Add sugar, cornstarch, lemon juice, and a pinch of salt to the strawberries.

Add sugar, cornstarch, lemon juice, and a pinch of salt to the strawberries.

Gently mix the berries.

Gently mix the berries.

Pour the berries into your prepared pan and top with, what else, your topping.

Pour the berries into your prepared pan and top with, what else, your topping.

Ready to be baked.

Ready to be baked.

Baked to golden brown and bubbly perfection.

Baked to golden brown and bubbly perfection.

iPhone Pics as of 5-5-13 148 iPhone Pics as of 5-5-13 151Enjoy!

Good night :)

Good night!

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