Well, I am still on my strawberry kick, and when I was asked to bring dessert to a dinner party earlier this week, this is what I came up with.  I love a good fruit crisp, but have never actually made one with strawberries.  I intended to bake a strawberry-rhubarb crisp, but I couldn’t find any rhubarb in the market.  Too early in the season, I guess.  Anyways, I am chalking this one up as a success.  Simple, but exquisite, and the weather is finally warm enough (above freezing, with no snow on the ground) to brake-out the vanilla ice cream – the perfect complement to any warm, freshly baked fruit crisp.

Ingredients:

• 1 lb. hulled and halved Strawberries
• 1 cup Strawberry Jam
• 2 cups Oats
• 1/2 cup Flour
• 1/2 tsp Salt
• 3/4 cup Brown Sugar
• 1 tbsp Cinnamon
• 1/2 cup (1 stick) melted Butter

Directions:

1. Preheat the oven to 375 F (~190 C).
2. Grease a baking dish.
3. Toss the strawberries in the jam, and spread them out evenly across the bottom of the baking dish.
4. Combine all of the dry ingredients in a separate bowl.
5. Drizzle the melted butter over the dry ingredients, and then stir them until they begin to lump together.
6. Spoon out the crisp topping evenly over the layer of strawberries.
7. Bake the crisp for 45 minutes, or until the topping is golden brown and the strawberry juices have begun to bubble up from underneath.
8. Serve warm with vanilla ice cream or whipped cream.
9. Leftover crip is a great breakfast treat.  Just give it a splash of milk and enjoy.