A few weeks ago, we took our two girls to do some much-needed strawberry picking at one of our local farms. An hour or so later, we headed back to the car with a huge load of fresh strawberries. Even before we got into the car, my mind was racing with different ways to enjoy the prettiest strawberries we’d seen in a long time. My mind was in overdrive, so I did what I always do when I’m not sure what to make with gorgeous produce: I asked my husband. And that’s how our strawberry crisp came to be!
Of course this isn’t just any strawberry crisp. Not only is it made with fresh strawberries, topped with an oats and brown sugar crisp, and made in a skillet (I mean, how cool is it to serve something in a skillet?!), but the strawberry base is made with brown butter. You really can’t ask for more than a skillet strawberry dessert that starts off with browning butter.
Top it all off with ice cream, but only if you think you can handle it…
Strawberry Skillet Crisp
serves 6-8
Ingredients:
- 2 tablespoons unsalted butter
- 5 cups hulled strawberries, halved
- 2 tablespoons sugar
- 2 cups flour
- Pinch of salt
- 1-1/2 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature and cubed
- 1-1/2 cups oats
- 1-1/2 cups brown sugar
- 2 teaspoons cinnamon
- Pinch of nutmeg
Instructions:
- Preheat the oven to 350°.
- In a large skillet, over medium-high heat, heat the 2 tablespoons of butter until the butter browns (it will be dark golden in color and smell slightly nutty).
- Stir in the strawberries and 2 tablespoons of sugar. Cook over low heat for 5 minutes.
- While the strawberries are cooking in the skillet, in a large bowl, whisk together the flour, salt, and baking soda. Using your hands or a pastry blender, mix in the butter until it resembles course crumbs.
- Stir in the oats, brown sugar, cinnamon and nutmeg.
- Using a spatula or your hands, spread the dough on top of the strawberries.
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Bake the crisp at 350° for 35-40 minutes, until the topping is golden brown.
- Let cool slightly, top with ice cream, and enjoy!
Original recipe by La Casa de Sweets
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