I love to try and make a “crisp” out of just about anything! So, since we had all those yummy strawberries we picked just sitting in the freezer taunting me saying, “Essssssssther! Cook me!” I decided to throw them into a dish and well, COOK them! Now would probably be a good time to tell you to put down the phone. Do not call the insane asylum. I do not hear voices, especially food with voices telling me what to do. (I’m making it worse, aren’t I? )
We should probably move on.
Here is what I did:
Dump a Jiffy cake mix into a bowl.
Then toss in some chopped pecans.
A tablespoon of cinnamon. Some of the best stuff on EARTH!
A couple of tablespoons of regular sugar and a couple of brown sugar.
A little melted butter…..
Now mix together and set aside.
Then I put some frozen strawberries in a bowl. Mine only had the stems cut off from when we had picked them. If you can, buy whole strawberries only because they will cook down and if they are cut, they may cook down too much during the baking process.
Then, I tossed them with a couple of tablespoons of cornstarch so that they would have a thicker “pie filling” consistancy when baking.
Afterwards. pour them into a baking dish. I used my round stoneware dish.
Remember the topping? Just spread that yummy goodness all over the top of the strawberries.
Now bake for 30 minutes or until brown and bubbly.
Like this! * Consider this your only warning: Proceed with CAUTION! This strawberry crisp will make you do things that you wouldn’t normally do. Like hover over the leftovers with a spoon and eat from the pan and growl at anyone that comes near you. You have been warned!
Recipe: Strawberry Crisp
– 1 jiffy golden yellow cake mix
– 4 cups (they will cook down) whole frozen strawberries
– 2 tablespoons cornstarch
– 2 tablespoons granulated sugar
– 2 tablespoons brown sugar
– 1 tablespoon cinnamon
– 1/4 cup melted butter
– 1/2 cup chopped pecans
Preheat oven to 350 degrees.
To make topping, in a mixing bowl, combine cake mix, granulated sugar, brown sugar, cinnamon, pecans, and melted butter and set aside. Meanwhile, in a seperate bowl, combine strawberries and cornstarch. Allow to sit for a few minutes. After you have allowed strawberries to sit, layer the strawberries in the bottom of a baking dish and cover evenly with topping.
Bake at 350 degrees for 30 – 35 minutes or until topping is browned and strawberries are bubbly.
Serve with ice cream or alone.
I just happen to have some strawberries ready to pick from my garden! These are ingredients almost everyone has in the pantry…thanks for the recipe!
You’re growing strawberries? NO FAIR! Well, I’m happy I could help even if I am jealous!