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Recipe

Strawberry Crisp

Scott Phillips

Servings: eight.

This comforting crisp is reminiscent of buttered toast and strawberry jam. For the breadcrumbs, use firm-textured white bread or a white sourdough, removing the crusts and pulsing cubes of the bread in a food processor until you have large, irregular, coarse crumbs.

Ingredients

  • 3 pints small ripe fresh strawberries, hulled and halved
  • 2-1/2 cups coarse fresh white breadcrumbs (see How to make fresh breadcrumbs
  • 1/2 cup confectioners’ sugar
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. table salt
  • 1/2 cup coarsely chopped hazelnuts
  • 1/4 cup unsalted butter, melted
  • 3 Tbs. granulated sugar
  • Heavy cream or vanilla ice cream, for serving (optional)

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 222
      Fat Calories (kcal): 97
      Fat (g): 11
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 15
      Sodium (mg): 170
      Carbohydrates (g): 31
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Position a rack in the middle of the oven and heat the oven to 375°F.
  • In a bowl, toss the strawberries, 1 cup of the breadcrumbs, the confectioners’ sugar, lemon zest, and salt; scrape into an 8×8-inch Pyrex baking dish. In another bowl, toss the remaining 1-1/2 cups breadcrumbs with the hazelnuts, melted butter, and granulated sugar; sprinkle evenly over the berries. Bake until the berries are bubbling, about 40 minutes. Let cool on a wire rack for about 10 minutes.
  • Spoon the warm crisp into bowls and top with a drizzle of heavy cream or a scoop of ice cream, if you like.

Reviews

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Reviews

  • lmjMadrid | 04/20/2015

    My dinner guests slurped this up. The hardest part about this is cutting up the strawberries and bread for crumbs. Delicious. Love the touch of lemon, too.

  • mgssts63 | 02/23/2015

    Delicious and easy!

  • ENS | 06/12/2012

    Outstanding recipe. Simple, light, and very delicious.

  • AuburnD | 08/02/2008

    This was terrific, particularly during berry season.I would consider it very close to a "non-cook" dessert just because it's so low maintenance: you toss the strawberries (which you don't even have to bother cutting up all that well) with the breadcrumb mixture, throw it in a baking dish, top with remaining breadcrumbs, and that's about it. I prepped it as I made dinner and then popped it in the oven when we sat down. It turned out perfectly and was enhanced by a scoop of vanilla bean ice cream.I will make this one again and again--how can you not love strawberries, sourdough, butter and hazlenuts?

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