Since we are amidst mid year, my children are eating me out of house and home! I'm starting to feel like I live at H-E-B, or live in their curbside pickup parking spots. ???? Does any other individual feel along these lines?!
When I'm not at H-E-B, I'm presumably at Sam's doing precisely the same thing. Since the infant is drinking customary milk, we experience such huge numbers of gallons seven days it's finished madness! My multi year old can essentially eat a meal dish brimming with grain each morning and STILL be eager!
Amid my visits to Sam's I more often than not snatch one of those goliath holders of strawberries. The strawberries are decent and sweet since it's late spring, and the cost is perfect, as well. My children will eat any sort of berries, and typically simply prefer to eat them new. In any case, if there's one pastry that is truly overwhelming in the sweltering summer months, it's this flavorful Fresh Strawberry Crisp!
Uncommon much gratitude goes to my significant other who helped me make this Strawberry Crisp formula after we took the children berry picking back in May. We got back home with two goliath bushels of strawberries, blackberries, and two zucchinis following a hot day in the fields. I made zucchini lasagna for supper and he tinkered around making the filling for the strawberry fresh.
- Filling:
- 5 heaping cups fresh strawberries, hulled and quartered
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons cornstarch
- Topping:
- 1 cup all purpose flour
- 3/4 cup old fashioned oats
- 2/3 cup granulated white sugar
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
- Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
- In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
- Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!
Read more our recipe Keto Chocolate Popsicles Gluten Free & Paleo #desserts #cakerecipe
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