If you are following my blog, you will know this week I am focusing on my 3 favorite strawberry recipes. Monday I posted a recipe for a strawberry sauce (Strawberry Fields Forever )- so yummy! Today is a recipe for a strawberry crisp. Most strawberry recipes pair strawberries with rhubarb and not that I am not a fan but sometimes I want to enjoy the taste of just the strawberries. This recipe does just that.

The Strawberry Crisp

Here is what you will need:

• For the filling
  • 2 quarts of strawberries hulled and quartered
  • 1/4 cup of granulated sugar
  • 2 tbs of corn starch
  • 1 cup of all purpose flour
• For the crisp topping
  • 1/2 – 1 cup of old fashion rolled oats
  • 1/3 cup of white sugar
  • 1/3 cup brown sugar
  • 1/2 tsp of cinnamon
  • 1/4 tsp of salt
  • 1/2 cup of melted butter

How to make the strawberry crisp:

• Preheat the oven to 350° and spray a pie plate with non-stick cooking spray.
• Toss the strawberries in a 1/4 cup of granulated sugar and 2 tbsp of corn starch, place in the pie plate.
• In a separate bowl, mix oats, flour, 1/3 cup of granulated sugar, 1/3 cup brown sugar, cinnamon and salt. Set aside.
• In a sauce pan melt butter and add to the oat mixture and mix well.
• Pour the oat mixture over the strawberry mixture and bake in the oven for 30 – 35 minutes.
• Serve with strawberry sauce or vanilla ice cream.

I hope this recipe inspires you to be creative in your kitchen – enjoy!