• ½ cups strawberries, sliced
• 2 tbsp sugar
Topping:
• ¼ cup all-purpose flour
• 2 tbsp old-fashioned rolled oats
• 4 tsp sugar
• 4 tsp firmly packed golden brown sugar
• pinch ground cinnamon
• pinch of salt
• 2 tbsp unsalted butter, melted
Position a rack in the middle of the oven, and preheat to 350 degrees F. I used 2 one-cup sized baking dishes, as this recipe is for two people! For the Filling: In a medium bowl, stir together the strawberries and sugar until well mixed. Pour into the baking dishes, and set aside. For the Topping: In another medium bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling. Bake the crisp until the juices are bubbling, and the topping is golden brown, about 35-40. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.
Side note: I made my own whipped cream from scratch…1/3 cup heavy whipping cream, 1 tbsp confectioners’ sugar, ¼ tsp vanilla. Beat these ingredients in a small bowl until thick!