Recipe by Cenk Sonmezsoy
If this is not the easiest and most adaptable recipe I have seen so far, then I don’t know what is. This recipe became an instant favorite of mine the first time I tried it. Why? For one, it is delicious. Two, it was very quick to prepare and required just a small bowl and a food processor - minimal clean-up is good! Three, once you get a hold of the streusel topping recipe, alternatives are endless. And four, it is the perfect make-ahead dessert, especially if you happen to live alone. You can find step by step pictures as well as finished look at http://cafefernando.com/?p=79
- 1 1⁄4 cups flour
- 1⁄3 cup sugar
- 1⁄3 cup packed moist dark brown sugar
- 1⁄4 teaspoon salt
- 5 ounces chilled butter
- 1 1⁄2 lbs strawberries
- 1 1⁄2 tablespoons flour
- 2 tablespoons sugar
- 1⁄2 lemon, juice of
Directions See How It's Made
- Preheat the oven to 350°F.
- In a food processor, pulse flour, salt and sugars. Cut butter into 1/4-inch cubes and add to the flour mixture. Pulse until the butter is pea-sized and coated with flour. Do not let the dough come together in a ball. Set aside at room temperature.
- Wash, dry and quarter the strawberries. Add the lemon juice and give it a quick stir. Add flour and sugar and toss alltogether. Pack the fruit evenly on the bottom of the baking dish (12*8*1 3/4 inch) and top with the streusel. Do not pack the topping down.
- Bake until the crumb topping has browned and the fruit is bubbling beneath, 30-40 minutes. Allow to cool for at least 20 minutes.
- The crisp is best eaten the day it is made but will keep, refrigerated, for 4 days.