June has arrived, and with it, berry season in the Pacific Northwest! Washington is brimming with an array of fresh, juicy berries, from strawberries and blueberries to raspberries and blackberries - for the best berries, purchase them from your local farms and fruit stands!
What's berry season without some scrumptious homemade treats? This month, we're sharing a delicious Strawberry Crisp recipe that is perfect for the summertime!
Ingredients:
-
Filling:
- 2lb fresh strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1 tbsp vanilla extract
-
Topping:
- 1 cup Rolled Oats
- 1 cup Fairhaven Mill Organic All-Purpose White Flour
- 1/2 cup packed brown sugar
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
Instructions:
Prepare the Filling:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the strawberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Stir until the strawberries are well coated. Transfer the mixture to a 9x9-inch baking dish.
Make the Topping:
- In a medium bowl, mix together the rolled oats, all-purpose flour, brown sugar, granulated sugar, vanilla extract, baking powder, cinnamon, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the strawberry mixture.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow the crisp to cool for about 10 minutes before serving.
- Serve the Strawberry Crisp warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
Happy baking!
- The Fairhaven Mill Team
