Today, I posted the following on Facebook:
“You can make strawberry crisp with frozen strawberries. That means I will be able to make strawberry crisp all winter. Believe what you wish, but for me, this is a sign that there is a divine force in the universe, wishing us well and working for our good. Of course, you have to thaw the strawberries first. Even a benevolent divine force wants us to work for our rewards. (Next, I’m going to try raspberry crisp. And then I might go wild with a fruit medley . . .)”
I was asked for the recipe, so I thought I should post it. I wasn’t going to write a blog post tonight, but what you’re getting is a recipe rather than an actual blog post. I’m not going to elaborate on my theories regarding a divine force that wishes us strawberry crisp when there is snow on the ground! But you know that I’m a believer . . .
Here is the recipe, which I am offering with a caveat.
Caveat: This is my recipe, which means that it’s the recipe of a 5’4″ woman who watches what she eats. If you are a 6’2″ man, the recipe below will leave you hungry. There are some additional instructions for what to do in that case, below the recipe.
Set the oven at around 350 degrees and preheat. If you’re a cook, you’ll know that ovens are all different, and you might have to experiment with yours for a while to find the temperature that gives you the best results.
1 bag frozen strawberries (thawed)
1 tbsp sugar
1 tbsp flour
1 tsp vanilla
1/2 cup oats
1 tbsp sugar
1 tbsp flour
1 tbsp butter
I use what are marketed as traditional or rolled oats, meaning they look like oats. Not cut or mashed or anything else, just oats. I use organic sugar, which I think gives the recipe a better flavor, and I also use light butter. You may not want to. Real butter gives better results, but I’m going to the International Conference on the Fantastic in the Arts, which takes place in March, in Orlando, Florida, and I’m planning on wearing a bathing suit. So light butter for me.
In one bowl, put the first four ingredients and stir thoroughly. In another, put the oats, sugar, and flour from the last four ingredients. Stir, and then add the butter and mash in well. Put the strawberries in a baking dish, and then sprinkle the oat mixture on top and spread relatively evenly. And then pop it all in the oven. It should take about 40 minutes, at which point the strawberries will be bubbling and the oats will be crisp.
You can make this recipe with fresh strawberries, in which case you will need to add water to the strawberry mixture. How much will depend on the strawberries, but I would say between 1/4 and 1/2 cup. You can of course make it with other sorts of fruit as well. I love apple crisp, but to make that you need to add 1/2 cup of water and bake for about an hour. And it’s best if you use apples that bake well. And you need to peel them and slice them thinly: unpeeled apples don’t bake well, no matter how thinly you slice them. If you make apple crisp, add 1 tsp cinnamon and 1/4 tsp nutmeg to the fruit mixture.
Now, what if you are that 6’2″ man? You know what to do. More fruit, and you can make twice as much topping if you want to, with a greater proportion of butter. It’s easy to make this recipe richer. You can also add ice cream on top. The way I make it, this recipe is about 500 calories for the entire dish.
I took a picture of the strawberry crisp I made, but I should warn you that fruit crisp is not a particularly attractive food. It’s not meant to be. It’s meant to be warm and comforting, and eaten while you’re curled under a blanket, watching a movie. (Also, I took this out of the refrigerator, because it’s the half I’m saving for tomorrow. The other half was already eaten.)
So there you go. This is so easy, and such a healthy desert, that I think I’m going to be making it all winter, with all different sorts of berries . . .