It is strawberry season and time to add these sweet berries to your favorite salads and desserts. I had a couple of pints of strawberries in the fridge and decided to make them into a crisp for a sweet dessert. It turned out so well, that we all took turns scraping the pan!
I love this Strawberry Crisp as it is the perfect summer treat and one that you can whip up in minutes. All you need are the strawberries, some oats, flour, sugar, and cinnamon. Vanilla ice cream is optional but highly recommended.
I also chose to feature a Strawberry dessert this week for its red color. This Friday, June 19, or Juneteenth, commemorates the end of slavery in the United States. The color red, including red foods and drinks, are often included in Juneteenth celebrations. The origin of the symbolic color has its origins in pre-slavery Africa, where Hibiscus and kola nut teas were consumed and brought to these shores as part of the Trans Atlantic slave trade.
Here is the recipe for this delectable and now symbolic dessert.
For the strawberry filling
- 2 pounds fresh strawberries, chopped
- 1 teaspoon orange zest (I used a tangerine)
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- juice of 1/2 of a lemon
- 3 tablespoons cornstarch
For the Crisp Topping:
- 1/2 cup unsalted butter or vegan margarine
- 1 cup old fashioned oats
- 1/4 cup pecans, finely chopped
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- vanilla ice cream or dairy-free alternative (optional)
- Preheat oven to 350 degrees.
- Mix the strawberries with the orange zest, vanilla, sugar, and cornstarch. Transfer to 8×8 pan or 8″ iron skillet.
- Add the butter or vegan margarine to the dry ingredients of the topping to form a crumb mixture.
- Cover the strawberries with the topping and bake for approximately 40 minutes or until topping is toasted and filling begins to bubble.
- Remove from the oven and let cool slightly.
- Top with ice cream!