Strawberry Crisp

Strawberry Crisps

Recipe adapted from Weight Watchers & Joy

Happy 11/11/11 at 11:11! I’ve heard a few predictions about what will happen at this time, from 1111 celestial beings helping us humans make our dreams come true to the mouth of hell opening up on earth. I’m going with the former. In any case, something unusual could happen…like baking with fresh strawberries in November!

Last of 2011 Strawberries

We got a basket of extra-late season strawberries from our CSA this week. They’re  underripe and just don’t have the flavor of summer, given the few hours of sunlight in which they’ve grown. So I thought I’d cook them up into a Strawberry Crisp, very loosely based upon a Weight Watchers recipe for Strawberry Rhubarb Crisp, combined with my friend Joy’s blackberry cobbler recipe. I know, strawberry crisp does sound a little weird compared with apple, pear, plum, or apricot crisp. But don’t knock it till you try it!

I used Trader Joe’s mixed wholegrain cereal for the topping, but regular oatmeal will work fine too. Kudos to Weight Watchers for the idea of substituting canola oil for half of the butter, cutting down on the saturated fat.

Happy 11/11/11 at 11:11:11. May you be blessed by 1111 celestial beings!

Strawberries, Topping & Hint of Orange

Strawberry Crisp

serves 2

1 basket strawberries, about 2 cups

½ tsp. grated orange zest

2 – 4 tsp. raw sugar (evaporated cane juice)

1 tbsp.cornstarch

¼ cup wholegrain cereal (oatmeal, etc.)

3 tbsp. flour

2 tsp. brown sugar

dash of salt

1 tbsp. butter

1 tbsp. canola oil

Hull and slice strawberries. Stir in raw sugar to taste. In November, you will probably need more sugar in your fresh strawberries than in June! Add orange zest and cornstarch and mix thoroughly. Set aside.

Make the topping: Mix wholegrain cereal together with flour, brown sugar, and salt. Work in butter, using your hands, till mixture is crumbly. Add canola oil and mix again with hands.

Ready for the Oven

Divide strawberries between two ramekins, being sure to add equal quantities of any liquid that has formed. Add a layer of the topping mix. Garnish each ramekin with a strawberry, if desired.

Bake at 375 degrees F for 20 – 25 minutes. Serve warm or cold.