Strawberry season is finally here in the Northeast and we have been taking full advantage! We are lucky enough to have multiple pick your own berry farms within driving distance and have so far visited 2. Our bounty of berries, all 23 pound worth, have made their way into pineapple freezer jam, classic strawberry freezer jam, strawberry sorbet, frozen berries for smoothies, strawberry puree and my favorite of all a sweet summertime strawberry crisp!
Here is the recipe for the Crisp:
Summertime Strawberry Crisp (with Dairy Free option)
Wash, hull and chop strawberries if they are large, about 5-6 cups worth.
Toss with 1/2 cup sugar in a large mixing bowl.
Mix 2-3 T of cornstarch with 2-3 T of lemon juice, stir that into the berries.
Pour into greased 8 by 8 pan.
Mix equal parts, brown sugar, oats and flour in a gallon ziplock bag (about 1 cup each)
Add 1/4 cup of honey and 1/4 cup of butter or solid coconut oil and knead in bag until crumbly.
Pour evenly over berries in pan.
Bake at 350F for 30-45 min. Enjoy!
Do you prefer crisp or cobbler? or maybe neither?