You know those times when you are walking around the market and you see something that is just so unbelievably cheap that you just have to buy it. If fact, if you didn’t buy it you would later get home and regret it. Well, that is how I felt about these strawberries at the farmers market. They were $6 for 3 big crates of them. I mean I would have kicked myself later if I didn’t get them. So I did. And then I got home and stuffed as many into my mouth as possible and shortly thereafter I decided I was going to need to bake some things with my fresh strawberries. These strawberry crisps are perfect with the varying textures of the gooey strawberries and the crisp oats on the top. Not to mention the perfect ending to a spring time meal shared with friends!
Normally I eat all my crisps and cobblers with a scoop of ice cream but these were perfect on their own. And they were fabulously popular with our dinner guests for a Sunday evening dinner party!
- 4 cups fresh strawberries tops cut off and hulled
- 1/4 cup AP flour
- 1/4 cup oats
- 4 tbsp butter unsalted, cut into small cubes
- 4 tbsp brown sugar
- 1/2 cup sugar
- 1 tsp salt
- Preheat oven to 350 degrees F.
- Divide the strawberries into 4 ramekins and fill the ramekins to the top. (The strawberries will bake down so if the ramekins are overflowing that is fine.) Sprinkle 1/4 cup of white sugar over the tops of the strawberries. In a medium bowl combine the flour, oats, butter, brown sugar, remaining white sugar and salt. Using a hand-held mixer, blend the ingredients until they are just incorporated and have a crumbly consistency. Sprinkle the mixture over the tops of the strawberries. Place the ramekins on a baking sheet and place into pre-heated oven and bake for 30 minutes, until the top of the crisps turns golden brown. Remove from oven and let cool slightly before eating.