Obey your sweet tooth this summer with Marc Matsumoto's recipe for strawberry crisp in a full post on the Fresh Tastes blog.
Yield: 4-6 small servings
- 20 ounces strawberries, hulled, halved if large
- 1 tablespoon lemon juice (to taste)
- 1/4 cup granulated sugar
- 2 teaspoons potato starch
- 2 tablespoons toasted sesame seeds
- 2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 1/4 cup dark brown sugar
- 2 ounces quick-cook oatmeal
- 1/4 cup maple syrup (preferably grade B or dark amber)
- 4 tablespoons cold unsalted butter, cut into small cubes
- Toss the strawberries with the lemon juice, granulated sugar, and potato starch. Let them sit for at least an hour to draw out some of the juices from the strawberries. If you are using frozen strawberries, let them thaw out completely before making the crisp.
- Preheat the oven to 375 degrees F.
- To make the topping put the sesame seeds, flour, salt and brown sugar in the work-bowl of a food processor and blitz until the sesame seeds are ground. If you don’t have a food processor, you can grind the sesame seeds with a spice grinder or mortar and pestle.
- Add the oatmeal, maple syrup and butter and pulse until the butter is evenly distributed and the mixture looks like granola.
- Add the strawberry mixture to a 1-quart quiche or pie dish.
- Crumble the topping evenly over the strawberries all the way out to the edges of the dish.
- Put the dish on a baking sheet to contain spills and place it in the oven. Bake for 20-30 minutes or until the topping is golden brown and crispy and the strawberries underneath are bubbling up through the cracks in the crisp.