I adore wild strawberries and wish I had been born in the summer so that my birthday cake could have been a strawberry shortcake
In addition, as the temperature rises, my desire to spend hours in the kitchen cooking decreases.
This strawberry crisp is therefore an ideal summertime delicacy. There are a multitude of in-built customization options.
So, whether you harvest your own or purchase a pint from a local farm stand, enjoy strawberries at their peak
Preheat oven to 350 degrees Fahrenheit. Prepare a pie plate or 9 x 11-inch baking dish with butter and put aside
In a large bowl, combine the chopped strawberries, sugar, cornstarch, lemon juice and zest, and vanilla until the strawberries
In a medium basin, combine the flours, sugars, cinnamon, ginger (if using), and salt. Using a pastry cutter or fork, incorporate the butter until the mixture
Bake for 35 to 40 minutes, or until the fruit is bubbling and the topping is golden brown. Before serving, cool slightly. Warm with vanilla ice cream or freshly blended cream.