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Sunday, June 17, 2012

Strawberry Summer Crisp

Hungree Girl has taken her second trip to the Hamptons and has learned something VERY important: they have INCREDIBLE fresh berries. Right now is prime time strawberry season and when Ali brought me to a local farm stand and showed me the fresh berries, well we knew we had to utilize the heavenly babies in some magnificent way. We wanted it to be simple, light, yet totally delicious and something that would really celebrate the natural loveliness of the strawberries. This thinking resulted in the perfect treat to end a summer BBQ, a strawberry crisp. Roughly chopped strawberries get tossed in in a few things to bring out their juiciness and then got topped with a crispy crumbly topping that will honestly melt in your mouth. NOM.

Strawberry Summer Crisp
2 pints summer strawberries
1 tbs honey
juice of 1 lemon
2 tbs orange juice
1/4 cup granulated sugar

2 sticks softened butter
1/2 cup all purpose flour
2 cups light brown sugar
2 cups rolled oats, or you can use oatmeal packets

Recipe: Preheat the oven to 375 degrees. Roughly half the strawberries so they are in nice big chunks. In a bowl toss them with the honey, lemon juice, orange juice and sugar until the berries are nicely coated. Butter a casserole or baking dish and spread the berries evenly in the pan.
 In a separate bowl with an electric mixer mix the butter, flour, sugar and oatmeal until it forms a nice doughy crumble. Pat the mixture over the strawberries in a even layer, the more the merrier.

 Bake in the oven for about 35 minutes, until the strawberries are bubbling and the crisp is a nice toasted brown.
Me and my proud sous-chef Ali

SERVE WITH VANILLA ICE CREAM AND DEMOLISH. This step should be the easiest.
and it just disappears so quickly...
and it melts and it gushes and it bleeeeeds strawberry love
hungree girl so hungree

strawberriez on strawberriez 

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