Sweet Strawberry Crisp

Submitted by Mirj2338

"I found this recipe on the New York Daily News website. Strawberries will soon be coming back into season (they are really a winter fruit in my part of the world) and I can't wait to try this one out."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 10

ingredients

• For the streusel

• 4 1⁄2 cups all-purpose flour
• 3⁄4 cup granulated sugar
• 3⁄4 cup brown sugar
• 1 teaspoon salt
• 1 lb unsalted butter, cubed and chilled

• For the fruit

• 4 pints fresh strawberries, hulled and halved
• 1 cup brown sugar
• 1⁄4 cup cornstarch
• 2 teaspoons vanilla extract
• 1 pinch salt

directions

1. Preheat the oven to 425 degrees.

2. Prepare the streusel:

3. In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine.
4. Add the butter, increase the mixer speed and beat.
5. Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps.
6. Refrigerate for 15 to 20 minutes.

7. Prepare the fruit:

8. In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes.
9. Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes.
10. Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
11. Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time.
12. When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
13. Some hints:.
14. Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
15. Use any combination of berries that you like.
16. This dessert is best served warm with vanilla ice cream.

Reviews

[LuuvBunny]

This was very nice.I used strawberries and blueberries in mine.This makes quite a bit,it would be great to make if you're having compnay over.

 

[Allison P.]

This recipe was very tasty but I also cut the topping part in half and even doing that it made a lot of extra. One thing that I recommend is serving right after it comes out of the oven. I made it for Easter and cooked it at home and just re-heated at our friend's house. It looked a LOT better when it came out of the oven at my house and was just kind of mushy. Still tasty but its appearance wasn't super. I would still make it again.

 

[Chef Charlee]

So yummy served up with a huge dollop of whipped cream. We all enjoyed it to the max!

 

[anonymous23]

I halved the recipe, but I didn't get the pea-sized balls in the mix after adding the butter--probably because my kitchen was warm and the butter didn't stay cold long enough. I ended up only using half the topping, which seemed about perfect to me, and topped it with fresh whip cream.

 

[Andi Longmeadow Farm]

This is so delicious you will want to grab all the strawberries in the North and South Hemisphere! Followed this recipe exactly, expect for two very small changes. Neither detract from the original. First off, I used soy margarine instead of butter. (I wanted my vegan son to enjoy this also.) Secondly, I had a couple of blueberries and raspberries I had to use, so I threw them in with the strawberries. Perfect! Either way, this is one delightful crisp, and I will use it often, as my strawberries are just coming in. Thanks for posting this, Mirj!