Anyway, way back in July, we went strawberry picking with my in laws for the second year in a row. We tried out a new place this year, last year we went to Greenbluff and this year we did Carver Farms. Both places were nice, but we got way more for our money at Carvers. We got three boxes full for under 30 dollars and then spent several hours freezing them all when we got home.
We have used them for lots of things, but mostly I've been making a crisp based off a recipe my mother in law sent me after our picking adventure. I never follow a recipe true to form, and I make it different every time, but man is it good!
The original recipe was for strawberry rhubarb crisp, but we don't have rhubarb and I've never been incredibly fond of it anyway. I have added a chopped up pear to my recipe instead a few times, but mostly just used strawberries. It calls for orange zest and juice, but on accident I used a grapefruit once(I hate grapefruit) and I'm not gonna lie, it was really good. My family even preferred the grapefruit version because the flavor wasn't as potent as the orange is. Anyway, my point is, be creative:)
Strawberry Crisp
FILLING:
Strawberries-enough to fill the bottom of a square glass baking dish, around 3 cups
Orange-use zest to taste and all the juice
1/2 cup honey
1/2 cup tapioca flour
TOPPING:
1 cup oats(we buy gluten free oats, don't use instant or quick cooking)
1/2 cup coconut flour
1/4 cup chopped almonds
1/4 cup brown sugar
1/2 cube of butter in slices
Mix strawberries, orange juice, zest, honey and flour in the bottom of a baking dish.
Combine all topping ingredients EXCEPT butter. Add on top of strawberry mixture and then put the slivers of butter on top of that.
Bake in oven at 350 for about an hour. Filling should be bubbling and topping should be golden brown.
