154
S O u t h e r n c a s t i r o n
Preheat oven to 350°.
For filling
:
In a large bowl, toss together strawberries, sugar, cornstarch,
and salt. Spoon mixture into a 10-inch enamel-coated cast-iron skillet; top
with butter.
For topping
:
In a medium bowl, add oats, brown sugar, flour, butter, salt,
and pecans. Combine with fingertips until crumbly. Sprinkle over strawberry
mixture.
Bake until topping is lightly browned and filling is bubbly, 25 to 30 minutes.
Let cool 10 minutes before serving.
filling
5 cups fresh strawberries,
stems removed and halved
1
⁄
4
cup sugar
2 tablespoons cornstarch
1
⁄
8
teaspoon salt
1 tablespoon butter, cut into
small pieces
topping
3
⁄
4
cup quick-cooking oats
(not instant)
1
⁄
3
cup firmly packed light
brown sugar
1
⁄
3
cup whole-wheat flour
1
⁄
3
cup butter, softened
1
⁄
4
teaspoon salt
1
⁄
3
cup chopped pecans
Strawberry Cr isp
Yield:
approximately 6 servings
