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  Strawberry Crisp



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4 cups strawberries, quartered
1 1/2 cups rolled oats
1/2 cup flour
1/2 cup chopped pecans
sprinkle of ground ginger
a pinch of salt
1/3 cup maple syrup
2 Tablespoons melted butter
1 cup whipping cream

Preheat oven to 375 degrees.
Place strawberries in the bottom of an 8x8 pan or deep dish pie plate.
Combine oats, flour, pecans, ginger and salt in a bowl.
Mix maple syrup and melted butter together. Pour into dry ingredients and stir until well combined.
Pour crumble mixture onto strawberries and pat into place, filling in any holes, until topping is even and fairly flat.
Bake 45 minutes, until strawberries are juicy and top is browned and crisp.
Whip cream to stiff peaks, cover and refrigerate until serving.
Remove crisp from oven and cool 15-20 minutes before serving with whipped cream.
Cover leftovers and refrigerate crisp if storing more than 24 hours.

Copyright © 2018 Stefanie Samara Hamblen