Strawberry Crisp

• For the streusel
• 4 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon salt
• 1 lb unsalted butter, cubed and chilled
• For the fruit
• 4 pints fresh strawberries, hulled and halved
• 1 cup brown sugar
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract
• 1 pinch salt

1. Preheat the oven to 425 degrees.
2. Prepare the streusel:
3. In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine.
4. Add the butter, increase the mixer speed and beat.
5. Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps.
6. Refrigerate for 15 to 20 minutes.
7. Prepare the fruit:
8. In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes.
9. Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes.
10. Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
11. Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time.
12. When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
13. Some hints:.
14. Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
15. Use any combination of berries that you like.
16. This dessert is best served warm with vanilla ice cream.

streusel, allpurpose, granulated sugar, brown sugar, salt, unsalted butter, fresh strawberries, brown sugar, cornstarch, vanilla, salt

Taken from www.food.com/recipe/strawberry-crisp-141856 (may not work)