Strawberry-Hazelnut Crisp

• 3 pints small ripe strawberries, hulled and halved
• 2 1/2 cups coarse fresh bread crumbs
• 1/2 cup plus 2 tablespoons confectioners sugar
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• 1/2 cup chopped hazelnuts
• 1/4 cup ( 1/2 stick) unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 cup heavy (whipping) cream
• 1/2 teaspoon pure vanilla paste or vanilla extract

1. STEP 1: Preheat the oven to 375F.
2. Have ready an 8-inch square glass baking dish.
3. STEP 2: Toss together the strawberries, 1 cup of the bread crumbs, 1/2 cup of the confectioners sugar, the zest, and salt in a large bowl.
4. Transfer to the baking dish.
5. Toss the remaining 1 1/2 cups bread crumbs with the hazelnuts, butter, and granulated sugar in a medium bowl, and sprinkle evenly over the berries.
6. STEP 3: Bake for 40 minutes, until the berries are bubbling and the topping is browned.
7. Let cool on a wire rack for about 10 minutes.
8. STEP 4: Just before serving, beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it begins to thicken.
9. Add the remaining 2 tablespoons confectioners sugar and the vanilla and beat just until the cream forms soft peaks when the beaters are lifted.
10. STEP 5: Serve the crisp warm with the cream.

strawberries, bread crumbs, confectioners sugar, lemon zest, salt, hazelnuts, unsalted butter, granulated sugar, heavy, vanilla paste

Taken from www.cookstr.com/recipes/strawberry-hazelnut-crisp (may not work)