Strawberry Brown Butter Skillet Crisp

• 2 Tablespoons Unsalted Butter, Cold
• 5 cups Hulled Strawberries, Halved
• 2 Tablespoons Sugar
• 2 cups Flour
• 1 pinch Salt
• 1-1/2 teaspoon Baking Soda
• 2 sticks Unsalted Butter, At Room Temperature And Cubed
• 1-1/2 cup Oats
• 1-1/2 cup Brown Sugar
• 2 teaspoons Ground Cinnamon
• 1 pinch Ground Nutmeg

1. Preheat the oven to 350u0b0F.
2. In a large oven safe (I used cast iron) 10- or 12-inch skillet, over medium-high heat, heat the 2 tablespoons of butter until the butter browns (it will be golden in color and smell slightly nutty when ready).
3. Stir in the strawberries and 2 tablespoons of sugar. Cook over low heat for 5 minutes.
4. While the strawberries are cooking in the skillet, in a large bowl, whisk together the flour, salt, and baking soda. Using your hands or a pastry blender, mix in the 2 sticks of butter until it resembles coarse crumbs. Stir in the oats, brown sugar, cinnamon and nutmeg.
5. Spread the strawberries to cover the entire bottom of the skillet. Using a spatula or your hands, spread the dough on top of the strawberries.
6. Put the skillet into the oven. Bake the crisp at 350u0b0F for 35-40 minutes, until the topping is golden brown.
7. Remove skillet from oven and set on a rack. Let it cool slightly, top with ice cream, and enjoy!

butter, hulled strawberries, sugar, flour, salt, baking soda, butter, oats, brown sugar, ground cinnamon, ground nutmeg

Taken from tastykitchen.com/recipes/desserts/strawberry-brown-butter-skillet-crisp/ (may not work)