A delicious dessert, warm or chilled, to use those fabulous in-season strawberries!
Author: Melissa Slyh
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
2 lbs strawberries, hulls removed and cut in half
½ tsp dried basil (optional)
½ cup sugar
Juice of 1 lime
⅛ tsp salt
1 tsp cornstarch
For the topping:
1 cup all-purpose flour
½ cup sugar
½ stick unsalted butter, melted
⅛ tsp salt
½ cup chopped pecans
Whipped topping or vanilla ice cream for serving
Instructions
Combine the strawberries, basil, lime juice, ½ cup sugar, ⅛ tsp salt, and cornstarch in a mixing bowl. Toss until berries are coated in the mixture. Transfer to a greased baking dish. Allow to sit for about 10 minutes. Preheat the oven to 375 degrees Fahrenheit.
In a separate mixing bowl, combine the flour, ½ cup sugar, melted butter, ⅛ tsp salt, and chopped pecans. Stir until combined.
Top the strawberries with the crumb topping. Place the casserole dish on a baking sheet, in case any of the juices bubble over. Bake on 375 degrees Fahrenheit for about 20-30 minutes.
Remove from the oven and allow the Strawberry Crisp to cool for about 15 minutes.
Spoon out Strawberry Crisp into a bowl and top with a dollop of whipped topping or scoop of vanilla ice cream.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/04/16/strawberry-crisp/