I made it in the knick of time just in case you need a last minute dessert idea for your July 4th celebrations! One of my favorite things to make, any time of the year, is a fruit crisp. A crisp goes by many other names. Cobbler, pandowdy, buckle or Brown Betty. They all have some sort of topping over sweetened fruit. You can safely bet that the topping has flour, sugar, oats and some sort of fat to hold it all together…usually butter. The most common crisp is, of course, apple. My favorite though is Strawberry Crisp and that’s what I’m sharing today.
This recipe is quick and easy enough for a weekday dinner and pretty enough for a picnic or party. It can easily be doubled and baked in a 9 x 13 pan. I sometimes like to make individual crisps to switch things up a bit. This particular combination of topping ingredients makes enough for a nice, thick layer of crunchy goodness. There’s nothing worse than stingy topping on a fruit crisp!
Other fruits can be added if you like. Blueberries and rhubarb are especially good. Just decrease your strawberry amount a bit to compensate for the additional fruit.
**Update: it is not recommended by Ball to bake in their mason jars. They say that the jars are not made with tempered glass so as a result, are not oven-proof. I did bake these crisps in the jars and had no problem. I cut the baking time down to 20 minutes…just long enough to get the crisp baked. Please take care and make an informed decision before you put canning jars in your oven.
I tend to make some of my favorite recipes during certain seasons of the year. This strawberry crisp is a definite spring into summer dish. Another summer favorite is my Pasta Salad.
A perfect summer meal would be burgers on the grill, Summer Pasta Salad and Strawberry Crisp for dessert. Another favorite for summer suppers is Grilled Chicken and Rosemary Potatoes.