Have you ever been to one of the U-Pick farms where you can pick your own strawberries? It’s so much fun! Jon and I went a few years ago in Indiana and came home with a TON of strawberries. It’s so hard not eat them while you’re picking them. I’ve got it on my weekend to-do list to find a farm here in South Carolina to go strawberry-picking. I’ve found a few places nearby, now we just need a weekend to get over there. (It always seems to rain when Jon has a weekend off.)
I am so excited to share our new recipe with you! We’ve come up with a Strawberry Crisp that is fabulous either warm out-of-the-oven or chilled in the refrigerator. You can use up all those strawberries that you went and picked (or bought from the grocery store, whichever you prefer).
Ingredients:
2 lbs strawberries, hulls removed and cut in half
½ tsp dried basil (optional)
½ cup sugar
Juice of 1 lime
1/8 tsp salt
1 tsp cornstarch
For the topping:
1 cup all-purpose flour
½ cup sugar
½ stick unsalted butter, melted
1/8 tsp salt
½ cup chopped pecans
Whipped topping or vanilla ice cream for serving
Instructions:
Combine the strawberries, basil, lime juice, ½ cup sugar, 1/8 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, 1/8 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.
- 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
- 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.
