It’s spring! It’s spring! …I can picture about 90% of you slowly getting up out of your chairs, making unintentional fists, and muttering something under your breaths about how you still have snow up to your eyeballs and consider it a grand ol’ time when your kids get to play outside because it’s over 35 degrees. I get it. Well…not really. I live in South Carolina for cryin’ out loud. I don’t really get it, but I feel for ya. Just know that the seasons are changing. And it is spring. And if you reach way down deep inside your soul I know you can feel it. Flowers…chirpy birds…50s music…strawberries.
STRAWBERRIES. It really is almost time for them to be in full force here in the South and there’s nothing like biting into one that’s ripe and sun-kissed. They’re synonymous with warm, sunny days and are as pretty as they are sweet. They’re just happy berries. And that makes them really fun to toss around in some sugar and oats and spices to make a super quick dessert that’s fresh and comforting at the same time. Strawberries + crisp = happiness.
1/3 cup unbleached all-purpose flour
1/3 cup packed brown sugar
1/3 cup oats
1/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
4 tbsp cold butter, cut into small pieces
1/2 lb strawberries, stems removed, halved, and sliced (about 8-9 medium sized berries)
vanilla ice cream
Preheat the oven to 350º.
In a bowl, mix together the flour, brown sugar, oats, nutmeg, and cinnamon. Add the butter pieces and rub it into the flour mixture with your fingers until everything is well combined and the mixture resembles coarse breadcrumbs.
In a separate bowl, add the strawberries and 1/2 cup of the flour mixture and toss to coat. Add the coated strawberries to a small baking dish (or you can use 4 small baking ramekins) and top evenly with the remaining flour mixture.
Bake for 25 minutes or until the berries are bubbly and the topping is golden. Let cool a few minutes before serving with vanilla ice cream.