Even with culinary school under my belt, growing up in a suburb of New York didn’t really give me the chance to pick strawberries, much less any fruit or vegetable.
Although I moved to New Jersey in 2008, I only now have gotten the chance to truly get into the experience. I am happy to say that my daughter got to be a part of that…and she had a blast.
These strawberries melted in your mouth like a sweet butter. They were amazing. In fact, they were so good, that I didn’t need to add any sugar to the filling – only the topping.
Fresh Strawberry Crisp
(adapted by Williams Sonoma)
2 1/2 cups fresh or organic strawberries
1 cup all purpose flour
3/4 cup old fashioned rolled oats
1/3 cup golden brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup (1 stick) melted butter
handful coconut chips, optional
1. Preheat oven to 350F. Place strawberries in 9′ pie dish and separately mix the rest of the ingredients and spread over fruit.
2. Bake until golden brown and fruit is bubbling.
