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Balsamic Strawberry Streusel Crisp

Jill Melton

After making my go-to Strawberry Cake time and again, I needed something new and came up with this easy crisp. In season local strawberries exert their juice which become jammy and rich mingled with a splash of balsamic syrup. Contrast that with the crunchy brown sugar streusel and Rich Vanilla Ice Cream and well, Spring doesn’t get any better than this.

    Ingredients

    • 4 cups fresh local strawberries, halved
    • 1 tablespoon balsamic syrup or vinegar
    • Oat Streusel
    • 1/2 cup oats
    • 1/2 cup flour
    • 1/4 cup turbinado sugar
    • kosher salt
    • 6 tablespoons cold butter, cut into small pieces

    Preparation

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    1. Preheat oven to 375F. Place strawberries in a buttered shallow gratin dish. Drizzle with balsamic syrup.
    2. Combine oats, flour, sugar and salt in a bowl. Add butter. Work into dry ingredients with your hands or a pastry blender until the mixture is the consistency of coarse meal. Place on top of strawberries. Bake 30 – 40 minutes or until bubbly and browned.
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