Fresh Strawberry Crisp

Even though strawberries are more available in the summertime, I can always find some good ones on sale around Valentine's Day. I grabbed some last week and decided to make a strawberry crisp. I have a great peach crisp recipe on my blog, but had yet to try one with strawberries. Let's just say the result was even better than I expected! The fresh strawberries make the best filling and the crumble on top is perfection.
Be sure to serve it warm and top it with a scoop of vanilla ice cream for good measure! I'll tell you there are not many things better than this kind of dessert.

Fresh Strawberry Crisp
5 cups chopped strawberries (about 2 lbs.)
1/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp. salt
2 tsp. vanilla extract

Streusel Topping
2/3 cup light brown sugar
2/3 cup all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. unsalted butter, cold and cut into small cubes
2/3 cup old-fashioned rolled oats 

1. Preheat the oven to 350°F. Lightly grease a 9-inch (circle or square) baking dish. Set aside.
2. For the filling: Combine chopped strawberries with flour, sugar, salt and vanilla extract in a large bowl. Toss gently until combined. Spoon into prepared baking dish.
3. For the topping: Whisk brown sugar, flour, cinnamon and salt together. Using your hands, cut in the butter until the mixture resembles coarse pea-sized crumbs. Mix in the oats, then evenly sprinkle topping over strawberries.
4. Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack and allow to cool slightly before serving. Serve warm with a scoop of vanilla ice cream if desired. Cover leftovers and store in the refrigerator for up to 5 days.


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