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.
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 8x8-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.
nutrition information (per serving):
based on eight servings;
sat fat g
Photo: Scott Phillips