Strawberry Pecan Crisp

One of my favorite things about spring is the growing list of fresh produce available at local markets and grocery stores. During my latest trip to the market, I spied two pounds worth of strawberries for only $3.50- naturally, I grabbed a couple packages because obviously the price was amazing and the options are endless when you’ve got a bunch of fresh berries.

Once I brought the strawberries home, I washed them all and split them up into sections. I froze most of them, kept some for snacking on and kept about a pound for baking purposes.

Strawberry Pecan Crisp
Strawberry Pecan Crisp

I browsed through my collection of cookbooks, looking for a recipe that stuck out to me. After coming across Joy the Baker’s Strawberry-Ginger crumb cobbler in her Homemade Decadence book, I knew that making a light, crunchy, gooey crisp would be the perfect way to use up these strawberries.

Strawberry Pecan Crisp

Strawberry Pecan Crisp
Strawberry Pecan Crisp

Strawberry Pecan Crisp
Strawberry Pecan Crisp

Strawberry Pecan Crisp

Strawberry Pecan Crisp
Strawberry Pecan Crisp

I substituted a few ingredients and adapted this recipe to fit my liking (I’m not the biggest fan of ginger.) This strawberry pecan crisp is the perfect hot and straight out of the oven with a dollop of vanilla bean ice cream.

Strawberry Pecan Crisp

Ingredients:
for the topping:
1 cup all-purpose flour
2/3 cup packed light brown sugar

1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into cubes
2/3 cup old fashioned oats
1/2 cup chopped pecans
1/4 cup shaved almonds
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon

for the filling:
1 1/2 pounds(about 4 cups) fresh strawberries, quartered
1/3 cup granulated sugar
2 teaspoons cornstarch

Directions:
Move an oven rack to the upper third part and preheat the oven to 350 degrees. Butter a large 9×13 glass baking dish.

for the topping:
1. In a medium bowl, combine the flour, sugar and salt. Add the cubes of butter and work them into the dry mixture with your hands. Break down the butter into the mixture until sized down to the size of peas. Add the oats, pecans, almonds, vanilla and cinnamon, then mix well.

for the filling:
1. In the buttered baking dish, toss together the strawberries, sugar and cornstarch and a handful of the dry oat mixture. Spread the mixture evenly throughout the dish and sprinkle the remaining dry oat mixture onto the strawberries. 

Bake until the fruit juices are bubbling and the crisp is golden brown- for about 40-45 mins. Remove the dish from the oven and cool for about 20-30 mins before serving. Serve with dollop of vanilla bean ice cream.

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  • Crisps are such a fun celebration of fresh fruit and this strawberry crisp is the perfect way to start off spring. Your photos are gorgeous, I looove that bowl of fresh strawberries!

  • I can’t believe the price you got those strawberries for…amazing! And this looks so good! Now if I could just find myself a good strawberry deal…