Strawberries are in season and plentiful.Many of the local orchards are promoting pick your own, with social distancing! Sometimes, you may find you have a few too many berries and they are beginning to overripe. Make this quick and easy dessert, served warm, chilled or at room temperature. A dab of ice cream or whipped cream just makes the crisp that much better.
The crisp recipe comes from Ina Garten and is available at foodnetwork.com. This recipe serves 6 to 8.
- 1 pound ripe (or over ripe) strawberries
- 2 tablespoons corn starch
- 1/2 cup sugar (more or less depending on your taster and sweetness of strawberries)
- 1 half teaspoon salt
- 2 tablespoons Heritage Blend White Wine Vinegar
Rinse and remove the stems of the strawberries. If they are very large, quarter them. Otherwise slice them in half. Sprinkle rest of the ingredients over the strawberries and leave while you make the crisp.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 and 1/2 sticks cold unsalted butter diced
- 1 egg yolk
Combine all crisp ingredients in a food processor and pulse until mixture resembles breadcrumbs.
Preheat the oven to 400 degrees. Pour roughly 1/2 the crisp into an 8 inch by 8 inch by 2 inch ceramic or glass dish. Pat the crisp down with your fingers and palm until it is even. Build the crust up the sides of your dish.
Put the strawberry mixture on top of the crisp. You may have a lot of juice. Discard extra juice. Sprinkle remaining crisp over the strawberries. Bake 50 to 60 minutes or until brown and bubbly. Serve, if desired, with ice cream, whipped cream, or yogurt.