Strawberry Crisp and a Blogiversary

A few weeks ago, I went to a wedding that was so beautiful in it's simplicity. Among the highlights were a talent show at the rehearsal dinner and the newlyweds opting for pie instead of cake at the reception. It got me thinking about celebrations and I realized my third blogiversary was creeping up on me. In the past I've made a party cake and cookies, but this year I opted for something even more simple. A gently spiced strawberry crisp with a generous scoop of pistachio ice cream signifies how I want my life to be right now. Simple and delicious. It's been another great year and I feel so fortunate. Thank you.



Strawberry Crisp
(By Esi)

Makes 2 servings

Filling:
1 1/2 cups chopped strawberries
1 teaspoon freshly squeezed lemon juice
1 teaspoon cornstarch
1 tablespoon granulated sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Topping:
1/4 teaspoon grated lemon zest
2 tablespoons whole wheat flour
Pinch of salt
1 teaspoon granulated sugar
1 1/2 teaspoons, packed, brown sugar
2 tablespoons cold butter, cut into pieces
1/4 cup old fashioned oats

Preheat the oven to 375 degrees

In a small bowl, mix together the filling ingredients. Divide the mixture between two ramekins or one 5x7 oven-safe pan.

To make the filling mix together the lemon zest, flour, salt, and both sugars. Cut the butter into the mixture until it resembles peas. Stir in the oats and mix until combined.

Spread the topping evenly over the strawberry mixture. Bake the crisp for 30 minutes or until the strawberry mixture is bubbling and the topping has browned. Let the crisp cool for 5 minutes and serve warm with ice cream if desired.

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