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“If this is not the easiest and most adaptable recipe I have seen so far, then I don’t know what is. This recipe became an instant favorite of mine the first time I tried it. Why? For one, it is delicious. Two, it was very quick to prepare and required just a small bowl and a food processor - minimal clean-up is good! Three, once you get a hold of the streusel topping recipe, alternatives are endless. And four, it is the perfect make-ahead dessert, especially if you happen to live alone. You can find step by step pictures as well as finished look at http://cafefernando.com/?p=79”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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