Strawberry Crisp

1. 1

   Preheat the oven to 350F.

2. 2

   In a food processor, pulse flour, salt and sugars.

3. 3

   Cut butter into 1/4-inch cubes and add to the flour mixture.

4. 4

   Pulse until the butter is pea-sized and coated with flour.

5. 5

   Do not let the dough come together in a ball.

6. 6

   Set aside at room temperature.

7. 7

   Wash, dry and quarter the strawberries.

8. 8

   Add the lemon juice and give it a quick stir.

9. 9

   Add flour and sugar and toss alltogether.

10. 10

    Pack the fruit evenly on the bottom of the baking dish (12*8*1 3/4 inch) and top with the streusel.

11. 11

    Do not pack the topping down.

12. 12

    Bake until the crumb topping has browned and the fruit is bubbling beneath, 30-40 minutes.

13. 13

    Allow to cool for at least 20 minutes.

14. 14

    The crisp is best eaten the day it is made but will keep, refrigerated, for 4 days.

No additional tips available.