Mini Post – Mini Strawberry Crisp

I do make savory dishes, I really do. And it is my every intention to take some pictures of them and post them on this little blog. But then dinner rolls around and I’m starving and I think I’m going to finish cooking by 6pm but I actually don’t finish until 8:30pm so…

Maybe next time. For today, a handy dandy way of dispatching half a pound of sour strawberries and ruining your diet plans on a balmy Saturday evening.

Mini Strawberry Crisp

Serves 2-3

Strawberry Filling
1/2 lb strawberries, hulled and cut into halves and/or quarters
2 tbsp light brown sugar
1/8 cup granulated sugar
zest of one small lemon
2 tbsp lemon juice
3 tbsp flour
1 tsp vanilla extract
1 pinch salt

Crisp Topping
Double this recipe for a higher crisp to fruit ratio.
1/8 cup flour
1/8 cup rolled oats
2 tbsp light brown sugar
2 tbsp granulated sugar
1 pinch salt
2 tbsp cold unsalted butter, cut into small pieces
1 tsp cold water

1. Preheat the oven to 350˚F.
2. In a bowl combine all the ingredients for the strawberry filling and toss well. Transfer the strawberry filling to a 6″ ramekin or skillet.
3. In another bowl make the crisp topping by combining the flour, oats, sugars, and salt.
4. Using your fingers or a pastry cutter, cut the butter into the dough until you have a crumbly mixture with butter pieces no larger than peas.
5. Slowly drizzle in a teaspoon or so of cold water a little at a time while mixing, stopping when you have a slightly moist, clumpy dough. You may not need the entire teaspoon of water.
6. Sprinkle the dough over the surface of the strawberries, then bake for 25-30 minutes.
7. Serve hot out of the oven with a scoop of your favorite vanilla ice cream over the top.