Strawberry Crisp

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:

• 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:

• 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