Strawberry Crisp
Ingredients
6 cups strawberries hulled, diced (2 x 16 oz containers)
½ teaspoon salt
1 cup granulated sugar divided (¾ cup and ¼ cup)
1 ¾ cup all purpose flour
½ tablespoons brown sugar
¾ cup butter unsalted, melted
1 cup sliced almonds
Directions
Preheat the oven to 350º Fahrenheit.
Melt butter in a small saucepan over medium heat. Once melted, remove from heat and set aside.
Add 3 cups of diced strawberries to a 9×13 inch baking dish.
Combine remaining 3 cups of strawberries, ¾ cup sugar in a medium saucepan. Cook over medium-low heat until the mixture becomes syrupy. About 8 minutes. Stir frequently.
Transfer the cooked strawberry mixture into the baking dish. Combine with the uncooked strawberries.
In a large bowl combine flour, brown sugar, ¼ cup granulated sugar.
Gradually add in melted butter. Mix until small moist clumps form. Add in sliced almonds. Sprinkle crumbles over the strawberries.
Bake strawberry crisp until the topping is golden, about 45 minutes. Cool slightly. Serve warm with ice cream or whipped cream.
