Strawberry - Cherry Crisp
I love, love, love red fruit. It just seems that if I like a fruit, then it’s most likely red. Pomegranates, cherries, strawberries, watermelon, blood oranges… love them.
Anyway, this is a great dessert for the warmer months. Serve it with a dollop of good vanilla ice cream, and enjoy a wonderful dish!
makes a 8x8 baking dish
Ingredients
for the fruit part:
4 cups strawberries & cherries
1 tbsp cornstarch
1 tbsp brown sugar
1 tsp lemon juice
for the crumble:
1 cup maida/all-purpose
1 cup oats
½ cup brown sugar
1 tbsp vanilla extract
⅓ cups chopped nuts
¾ cup of softened unsalted butter
1 tsp salt**
Directions
Preheat oven 350F
Remove the stems and cores from both strawberries and cherries. While cutting into the fruit, keep it as intact as possible.
Put the fruit into the 8x8 baking dish. Mix in the remaining ingredients listed in the “for the fruit part.” Layer the fruit.
In a separate mixing bowl, stir everything except butter from the “for the crumble” list.
Crumble in the butter ¼ cups at a time. Mix gently with your hands until you have a wet sand texture. You may need more butter, depending on elevation. But the idea is that you are looking for a wet sand texture. Once you squeeze it, it should hold but not be too greasy.
Sprinkle the crumble over the strawberries.
Bake for 25-30 minutes; the strawberries should be bubbly, and the crumble should be golden and crispy. Serve with ice cream
**If you only have salted butter, don’t add more salt
