Strawberry Crisp

It’s June! Which means it’s almost strawberry season! I love going to my local farm that sell strawberries and getting plenty to eat fresh, put in the freezer, maybe make jam, and of course make some desserts.

Strawberry crisp wasn’t something I had tried until last year and it was LIFE CHANGING. So good. I wanted to tweak some things though to make it easier and more in line with what I wanted.

I kept the strawberry part simple and added a splash of bourbon. Vanilla could easily replace the bourbon though! For the crisp, I used the topping my mom always used for apple crisp with a few adjustments. I added more butter to make it less floury, added pecans for a satisfying crunch, and tripled the whole recipe because more topping is always best.

I used a gluten free four blend and gluten free oats to fit our family's needs, but it absolutely could be done with regular!

Strawberry Crisp

Ingredients for the strawberries:

• 3-4 pounds of strawberries, tops removed and quartered

• 2 tablespoons bourbon

• 1 tablespoon lemon juice

• 3 tablespoon tapioca or arrowroot startch

• 1/2 cup brown sugar

Ingredients for topping:

• 1 1/2 cups flour (gluten free blend if needed)

• 1 1/2 cups oats (gluten free if needed)

• 2 cups brown sugar

• 2 teaspoons salt

• 1 teaspoon cinnamon

• 1 1/2 cups butter, cold

• 1 cup pecans

Preheat oven to 350 degrees fahrenheit. In a 12 inch oven proof skillet or a large baking dish, mix all the strawberry ingredients. Stir well so strawberries are well coated.

In a large bowl, mix the flour, oats, brown sugar, salt, and cinnamon. With a pastry knife, cut in the butter until it is in pea sized pieces and it is well incorporated. Stir in the pecans.

Crumble the topping over the strawberries. Bake for 30 minutes or until the topping is brown and the strawberries are bubbling on the sides. Enjoy warm with ice cream!