54
tasteofthesouthmagazine.com /
taste of
the
south
Strawberry Crisp
Yield: approximately 6 servings
Filling:
5 cups fresh Florida 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
1.
Preheat oven to 350°.
2.
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.
3.
For topping: In a medium bowl, add oats, brown sugar,
flour, butter, salt, and pecans. Combine with fingertips until
crumbly. Sprinkle over strawberry mixture.
4.
Bake until topping is lightly browned and filling is bubbly,
25 to 30 minutes. Let cool 10 minutes before serving.
