Strawberry Crisp

• 1 14 cups flour
• 13 cup sugar
• 13 cup packed moist dark brown sugar
• 14 teaspoon salt
• 5 ounces chilled butter
• 1 12 lbs strawberries
• 1 12 tablespoons flour
• 2 tablespoons sugar
• 12 lemon, juice of

1. Preheat the oven to 350F.
2. In a food processor, pulse flour, salt and sugars.
3. Cut butter into 1/4-inch cubes and add to the flour mixture.
4. Pulse until the butter is pea-sized and coated with flour.
5. Do not let the dough come together in a ball.
6. Set aside at room temperature.
7. Wash, dry and quarter the strawberries.
8. Add the lemon juice and give it a quick stir.
9. Add flour and sugar and toss alltogether.
10. Pack the fruit evenly on the bottom of the baking dish (12*8*1 3/4 inch) and top with the streusel.
11. Do not pack the topping down.
12. Bake until the crumb topping has browned and the fruit is bubbling beneath, 30-40 minutes.
13. Allow to cool for at least 20 minutes.
14. The crisp is best eaten the day it is made but will keep, refrigerated, for 4 days.

flour, sugar, brown sugar, salt, butter, strawberries, flour, sugar, lemon

Taken from www.food.com/recipe/strawberry-crisp-225212 (may not work)