Strawberry Crisp

By MarieR

Taste of the South Magazine, July/August 2014
Don't mash strawberries until just before you're
ready to use them. To keep them fresh longer,
store in an even layer in the refrigerator.

Ingredients

• Filling:
• Yield: 8 to 10 servings
• 3 pounds strawberries, halved
• 2/3 cup sugar
• 5 tablespoons cornstarch
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1 tablespoon cold butter, diced
• Topping:
• 3/4 cup old-fashioned oats
• 2/3 cup all-purpose flour
• 1/3 cup finely chopped pecans
• 1/3 cup sugar
• 1/3 cup firmly packed light brown sugar
• 1/4 teaspoon kosher salt
• 2/3 cup butter, softened

Preparation

Step 1

1. Preheat oven to 350°. Spray a 3-quart shallow baking dish with nonstick cooking spray. Set aside.
2. For filling: In a Large bowl, gently stir together strawberries, sugar, cornstarch, lemon zest and juice, and salt. Spoon into prepared dish. Sprinkle butter over filling.
3. For topping: In a medium bowl, combine oats, flour, pecans, sugars, and salt. Add butter, combining until fingertips until crumbly. Sprinkle evenly over filling.
4. Bake until topping is golden brown and filling is bubbly, approximately 45 minutes. Let stand 15 minutes before serving.