Have you ever eaten strawberries that you plucked from the earth mere minutes earlier? I have. And I think I tasted heaven.
^Look at those beauties. Those are 100% Photoshop free!
Those delectable jewels weren’t just the prettiest, but the juiciest, most flavorful berries I have ever eaten! And, of course we bought 2 pounds of strawberries, so we have a good supply. But we all know they won’t last more than 3 days! We went with my little cousin, who couldn’t resist eating some fruit straight out of the dirt. Hey, at least I washed them before I stuffed them into my face ate them.
Although I have no problem eating a gallon of these strawberries unadorned, the sheer number of berries we collected called for a real recipe. And when you think strawberries, you think shortcake. But I didn’t make a shortcake! I went for a healthy, simple, fruit crisp. Can you overdose on strawberries? Because I think I just died of sweet delicious happiness.
This strawberry-apple crisp was featured at my family’s memorial day cook-out, and it was a HIT! It was the perfect ending to a big meal. It’s possible that I enjoyed this more than The Avengers, which I saw last night……and that’s saying something.
Author: Eliza (adapted from the Professional Palate)
Recipe type: Dessert
4 T. melted butter
½ c. oats
½ c. whole wheat pastry flour (or ¼ c. whole wheat flour& ¼ c.white)
3 T. brown sugar
½ t. lemon zest
3 c. hulled strawberries
2 green apples, cored and chopped
½ lemon, juiced
2 T. brown sugar
Preheat oven to 350 degrees and coat an 8×8 in. baking dish with cooking spray. Combine butter, oats, flour, 3 T. sugar, and zest in a small bowl. Spread strawberries, lemon juice, apples, and 2 T brown sugar in the baking dish. Sprinkle oat topping evenly over the top, and bake about 30-40 minutes, until golden brown and bubbling.
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