I almost had a panic attack when I couldn’t find the scrap of paper I wrote this recipe on today. So I figured I better post it before I loose it for good!
Strawberries are coming in season here in the Pacific Northwest and are a reminder why I love it here. Nothing smells as much like childhood and sunbeams than the scent of fresh strawberries ripened on the plant. I know vinegar might sound a little wacky but it adds a depth and flavor that will surprise you. If you don’t like balsamic, even just add 1 tablespoon. You won’t be able to really put your finger on what it is but it will add that amazing something special to the recipe.
And can we take a moment and talk about the crisp? This is my go-to crisp recipe. I use it on tons of things and has remained a secret, until now. Crunchy, easy, and will make your family think you picked up something at a fancy bakery.
BALSAMIC STRAWBERRY CRISP
2 quarts fresh strawberries
1 tablespoon vanilla bean paste, optional
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
1/2 cup sugar
For Crisp:
1 1/4 cups all purpose flour
1/2 cup light brown sugar
1/2 cup powdered sugar
1/4 tsp kosher salt
1/2 cup unsalted butter, melted
Wash and quarter the strawberries. Place in a greased 8 or 9 inch square pan.
Whisk together the sugar and cornstarch and mix in with the berries along with the vanilla bean paste and vinegar.
Cover with foil and bake at 400 degrees for 20 minutes.
Make the crisp. In a medium bowl, mix together the dry ingredients. Add the butter and mix until thoroughly combined.
Remove foil and crumble on top of the berries. Return to oven, uncovered, and bake 20-30 more minutes, until berries and cooked down and crisp is golden brown and crunchy. Serve warm or at room temperature.
Ingredients
- 2 quarts fresh strawberries
- 1 tablespoon vanilla bean paste, optional
- 2 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- 1/2 cup sugar
For Crisp:
- 1 1/4 cups all purpose flour
- 1/2 cup light brown sugar
- 1/2 cup powdered sugar
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter, melted
Instructions
- Wash and quarter the strawberries. Place in a greased 8 or 9 inch square pan.
- Whisk together the sugar and cornstarch and mix in with the berries along with the vanilla bean paste and vinegar.
- Cover with foil and bake at 400 degrees for 20 minutes.
- Make the crisp. In a medium bowl, mix together the dry ingredients. Add the butter and mix until thoroughly combined.
- Remove foil and crumble on top of the berries. Return to oven, uncovered, and bake 20-30 more minutes, until berries and cooked down and crisp is golden brown and crunchy. Serve warm or at room temperature.
