Strawberry Crisp
This is the best crisp I have ever made, the family loved this! Serving with ice cream is highly recommended!
Ingredients
For the Fruit
- 4 cups fresh strawberries, trimmed, cut into chunks
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 3 tablespoons all purpose flour
- 2 tablespoons sugar
For the Topping
- ⅓ cup butter, softened
- ½ cup brown sugar, packed
- ¼ cup all purpose flour
- ¾ cup quick cooking rolled oats
- ½ cup pecans, chopped
- ¼ teaspoon ground cinnamon
For Serving
- vanilla ice cream
Instructions
- Preheat your oven to 190° C (375° F). And you will need a 2 ½ quart casserole dish. (I used a 7x11 baking dish and it worked perfectly.)
- Trim the tops from the strawberries and cut out any cores, rinse them and rinse the blueberries and raspberries.
- To a mixing bowl, add the Topping ingredients and mix together with a fork.
- In a large bowl, mix together all the Fruit ingredients.
- Add fruit to a casserole or 7x11 dish, and spread out evenly.
- Sprinkle the Topping evenly over the fruit.
- Place in the oven and bake for 35-40 minutes, the topping will be browned and the berries bubbly. Remove from the oven and place on a rack to cool off slightly. (I took the crisp out of the oven about 10 minutes before sitting down to dinner, and it was a perfect when ready to serve dessert.)
- Serve with ice cream, enjoy!
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.