Tue, May 29, 2012
My oldest son called me this morning to tell me he’s planning to come home for a visit. He just flew back from France, where he spent two weeks as a film intern at the Cannes Film Festival. Since his summer classes don’t start for another week and his college is only 4 hours away, he thought he would come back home.
It’ll be so nice to see him and hear all the details of his time in France.
I always love to have something special prepared for my older kids as they return home and this was the perfect excuse to use the beautiful red strawberries I had on hand. I decided to make a Strawberry Apple Crisp to welcome him home.
The strawberries and apple provide great flavor and texture contrasts. Since these fruits are both so sweet, I didn’t need to add much sugar to the filling.
I used graham cracker crumbs, oats and brown sugar in the topping which made the crisp perfectly sweet and crunchy.
1 quart of strawberries rinsed, hulled and sliced (it comes out to about 4 cups)
1 medium apple, peeled, cored and sliced
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons lemon juice
1 1/2 cups graham cracker crumbs
1 cup rolled oats
1/4 cup brown sugar
1 1/2 sticks of butter
Put the cut-up strawberries and apples in a small oval cooking dish or a 8×8 inch baking pan.
Add the cornstarch, sugar and lemon juice to the fruit and mix well.
Prepare the topping.
Using a food processor or a large bowl, add in the graham cracker crumbs, the oats and brown sugar. Pulse a few times if you’re using the food processor or use a fork to mix well in the large bowl.
Cut the cold butter into small pieces and add it to the mixture. Use either a fork or your hands to blend the butter in. If you’re using the food processor, pulse until the butter is distributed well throughout.
Bake in a preheated 350 degree F oven for 35-40 minutes or until the top is browned and the strawberries are bubbly.
Serve with vanilla ice cream, if you’d like.