Tuesday, March 22, 2016

Strawberry Lemon Crisp

 I love spring for so many reasons, but one of my favorite reasons is because it's strawberry season! It's the perfect time to fill your shopping cart with several pints and enjoy the sweetness. This recipe is super simple, but will definitely impress your guests. Serve plain or with a scoop of vanilla ice cream. YUM.


1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray. 
2. Combine the filling ingredients in a large bowl. Pour into the baking dish and set aside. 





3. Combine the flour, oats, sugars, lemon zest, cinnamon and salt in a large bowl. Stir in the melted butter and coconut oil and stir until moistened crumbs form. Spoon mixture over the filling. 



4. Bake until the topping is golden brown, about 40 minutes. Let cool 10 minutes, then serve warm.




Strawberry Lemon Crisp
Serves 6

All you need:
Filling
4 cups strawberries, hulled and quartered
1/2 cup brown sugar
Juice and zest of 1 lemon
1/4 cup cornstarch
2 teaspoons vanilla extract
2 teaspoons aged balsamic vinegar (optional)

Topping
1 cup all-purpose flour
1/2 cups oats
1/3 cup turbinado sugar
1/4 cup brown sugar
Zest of 1 lemon
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 stick unsalted butter, melted
1/4 cup coconut oil, melted

All you do:
1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray. 
2. Combine the filling ingredients in a large bowl. Pour into the baking dish and set aside. 
3. Combine the flour, oats, sugars, lemon zest, cinnamon and salt in a large bowl. Stir in the melted butter and coconut oil and stir until moistened crumbs form. Spoon mixture over the filling. 
4. Bake until the topping is golden brown, about 40 minutes. Let cool 10 minutes, then serve warm.
 

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