Friday, May 5, 2017

Make This Often!

It was Monday.  Mondays are hard. I’ve been off two or three days (I have every other Friday off) and though I try to keep the same sleep schedule, I don’t often succeed at waking up at 5:30 on the weekends.  Its also our busiest day at work.  The last hour of work I began thinking through my evening.  I needed to do a load of laundry and take out the trash, which means I have to clean out the refrigerator.  I hate cleaning out the refrigerator.  I waste a lot of food folks.  Take for instance the taco pasta.  It was really good, once or twice, but not for five, six or more meals in a row.  Yes, I could freeze the dishes, but I’ve never had great luck with freezing individual dishes and more often than not I end up throwing out the frozen dish. Meat is the exception to this. I'll freeze and reheat taco meat, BBQ pork, etc. 

Thinking about the contents of the refrigerator and what I’d be throwing out, I remember that I had 2 large (32oz) containers of strawberries I hadn’t used up yet and they were getting past their prime.  We had used some for strawberry short cake;

 

But there were still a lot of strawberries left.  So, pitch or use them?  I didn’t want to freeze them.  My go-to use up those strawberries recipe is for strawberry banana muffins.  I love those, they’re easy and they freeze great, but it was Monday.  I was too tired to want to bake up a couple batches of muffins.  Tuesday night I had plans, Wednesday night was bible study and I was fairly certain they wouldn't make it till next weekend.  So, I started googling strawberry recipes and found one for strawberry crisp. 

RUN, don’t walk to the store to get the ingredients to make this NOW!  I’m not kidding!  I make notes on the recipes I’ve printed from the internet and file them into a 3 ring notebook after I've tried them. My note on this recipe; Make This Often!  It was that good!  A little tart, but that added to its charm!

So, hull and quarter 32 oz of strawberries.  Toss with cornstarch and sugar.  Spread in a greased 9x9 square pan.

 

Melt a stick of butter. Combine flour, oats, sugars, cinnamon and salt.  Stir in the melted butter.  Mix well. 

 

Crumble over the strawberries. 

 

Doesn't that look delicious? 

Strawberry Crisp
Recipe source; 
Num's the Word

32 oz of strawberries, hulled and quartered
¼ c white sugar
2 Tbsp cornstarch
1 c all-purpose flour
1/2 c old fashioned rolled oats (missed in the original post, thanks for the catch Patricia!)
1/3 c white sugar
1/3 c brown sugar
½ tsp cinnamon
¼ tsp salt
½ c butter, melted

Preheat oven to 350 degrees.
Spray a 9x9 square pan with non-stick cooking spray.
In a bowl toss strawberries, ¼ c sugar and cornstarch. 
Place berries into prepared pan.
In a separate bowl, mix flour, oats, 1/3 c sugar, brown sugar, cinnamon and salt.
Add melted butter and mix well.
Crumble oatmeal mixture on top of strawberries.
Bake for 35 minutes or until topping is golden and berries are bubbly.
Serve warm with a scoop of vanilla ice cream. (optional) 

 

2 comments:

Patricia Dunn said...

Will have to try this. Looks good and I like the small amount of sugar used, too. Thanks for sharing.

Patricia Dunn said...

I was going to make this for canasta tomorrow. (I made a single serving for couples bridge last month for one of the husbands who has issues with dairy.) I was writing it down and noticed who omitted the 1/2 cup oats in the recipe list. Btw, Ed was impressed I had made him a different dessert and said it was fantastic. Thanks again for sharing.