‘Tis the season for going strawberry picking! Last weekend I went on my first strawberry picking adventure at a beautiful farm just outside Milwaukee in Colgate. The fields were chock-full of bright, plump red strawberries ripe for the picking and hundreds of people were doing just that. The weather was perfect, sunny and in the 70’s at 9:00 in the morning but things were heating up. We got in the fields, albeit a bit muddy, and picked 9 pound of berries. Needless to say, there were more than enough for eating, freezing and for desserts.
So today, I bring you a sweet strawberry crisp; a simple dessert that will put those delicious berries to good use. It’s also perfect for an assortment of other fruit if you’d like to change it up a bit. Fresh peaches would work great, blueberries, blackberries or raspberries could be substituted as well. This recipe, with a few tweaks, is courtesy of allrecipes.com.
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6 cups halved fresh strawberries or a mix of other berries
3 tablespoons all-purpose white flour
1 tablespoon white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups white or brown sugar
1 cup butter
1 cup rolled oats
1/4 cup chopped pecans
1 pinch salt to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9×13-inch baking dish.
- Combine 1 1/2 cup flour, 1 1/4 cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture.
- Bake in the preheated oven until bubbly and light brown, about 45 minutes.