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).
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. 🙂
Strawberry Crisp Print Recipe Here
From: Katherine Martinelli
Yields: 6-8 servings
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
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
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.