The strawberries are decent and sweet since it's late spring, and the cost is perfect, as well. My children will eat any sort of berries, and generally simply prefer to eat them new. In any case, if there's one pastry that is genuinely overwhelming in the sweltering summer months, it's this delectable Fresh Strawberry Crisp!
Gracious yes. It's hard not to make a plunge directly into the bubbly skillet appropriate out of the stove! Yet, giving it a chance to cool just somewhat and including a scoop of vanilla frozen yogurt is unadulterated joy, you all, truly!
At the point when this left the stove, the warm, sweet smell of strawberries filled the room and we completely snuck some out of the skillet while the children were still outside playing. Also, perhaps shroud some of it for some other time, as well.
Also try our recipe Strawberry Cheesecake Trifle
This Fresh Strawberry Crisp is the best summer dessert ever! Fresh juicy strawberries are topped with a buttery and crumbly oat topping, and big scoop of vanilla ice cream!
Ingredients
Filling:
- 5 heaping cups fresh strawberries, hulled and quartered
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons cornstarch
Topping:
- 1 cup all purpose flour
- 3/4 cup old fashioned oats
- 2/3 cup granulated white sugar
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
- Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
- In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
- Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!
Read more our recipe : Pink Beet Latte
For more detail : https://bit.ly/2Y10D3q
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