6 cups California Giant quartered strawberries
1cup maple syrup
1 cup sugar
1 cup brown sugar
1 cup all purpose flour
1 cup quick cooking oats
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup butter, melted
1 cup heavy cream, kept cold
¼ cup powdered sugar
¼ cup maple syrup
Preheat cast iron skillet in a 350 oven
In a medium saute pan, simmer strawberries, maple syrup, and sugar for 10 minutes over medium heat.
Meanwhile, combine all dry ingredients in a medium mixing bowl and then stir in melted butter until there are pea size clumps (not giant clumps)
Remove preheated cast iron, evenly spread half of oat crumble, top with strawberry mixture, and then finish with the rest of the oat crumble on top.
Bake for 35-40 minutes or until golden brown on top.
In a medium mixing bowl, beat together the heavy cream, powdered sugar, and maple syrup until medium peaks form (not too soft, not too firm).
Scoop a big spoonful of strawberry crisp into a bowl, top with whipped cream and fresh strawberries!
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