Strawberry Crisp

Strawberry crisp was a lovely summer dessert, which I served with vanilla custard. I feel like a crisp is an American dessert. It is somewhat like a crumble but not exactly. Crumbles have a deep fruit layer, whereas I feel that crisps have less fruit base. Hey! I’m not complaining, I love all desserts, so I am ready to have them all. I would like to make one with peaches next time. 

Preparation Time 10 minutes 

Cook Time 35-40 minutes 

Serves 8 

Ingredients 

Filling 

5 cups strawberries- quartered 

1/4 cup sugar 

1 teaspoon vanilla 

3 tablespoons cornstarch 

Topping 

1 cup flour 

3/4 cup oats 

1/4 cup sugar 

1/4 cup brown sugar 

1/4 teaspoon salt 

3/4 teaspoon cinnamon 

1/2 cup butter- melted 

to Garnish 

2-3 tablespoons sliced almonds

Instructions 

1. Preheat the oven to 180c. Grease a pyrex baking dish with butter. Set it aside. 

2. Combine the filing ingredients. Mix well and pour into the dish. See it aside. 

3. Combine the dry topping ingredients. Mix well. Then add the melted butter and rub it all between your fingers until a coarse crumb texture forms. 

4. Sprinkle the topping over the strawberries. 

5. Bake the strawberry crisp at 180c for 35-40 minutes. 

6. Cool slightly before serving with custard or ice cream.