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Strawberry Crisp


Serves 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.

  • 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)

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):
Size : based on eight servings; Calories (kcal): 222; Fat (g): fat g 11; Fat Calories (kcal): 97; Saturated Fat (g): sat fat g 4; Protein (g): protein g 3; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 31; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 170; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 3;

Photo: Scott Phillips

Delicious and easy!

Outstanding recipe. Simple, light, and very delicious.

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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