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.
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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.
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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