During strawberry season in Kentucky, I often arrive home to find a quart of fresh strawberries nestled behind a pillow on a chair on my front porch. A local attorney — who also loves strawberries and obviously has a generous spirit — leaves them for me and my husband as a sweet surprise.
And sweet they are! There are few things as tasty as fresh local strawberries in the peak of their season. I put a handful or two in plastic baggies and take them to work with me as snacks. I top green salads with them, freeze them for later use in smoothies and I occasionally make this easy and yummy strawberry crisp for two.
Here’s what you’ll need:
1 1/2 – 2 cups sliced fresh strawberries
1/2 cup old-fashioned oats
1/4 cup packed brown sugar (you can use a little less if you want to reduce the sugar content)
1/2 TSP cinnamon
Drizzle of balsamic vinegar
1/4 TSP vanilla extract
1 TBSP butter
Pinch of salt
whipped cream (optional)
Preheat your oven to 375 degrees. Slice the strawberries and divide them equally into two ramekins. Drizzle the strawberries with balsamic vinegar and vanilla extract. Sprinkle them with a pinch of salt. In a saucepan on top of the stove, melt the butter and then add the oats, brown sugar and cinnamon and mix well. Top the strawberries with the oat mixture and bake for 20 minutes.