Spring for These Treats

 

Resurrection Rolls

A wonderful kid-friendly Easter project. Check out the link for directions for the resurrection rolls and also learn more about the religious symbolism. 

 https://www.yummyhealthyeasy.com/easter-resurrection-rolls/

Still, looking for Spring? Might I suggest a grocery store trip for 2 cartons of strawberries

and pretend it's spring by making a Strawberry Crisp. 

This Strawberry Crisp recipe is about to become your go-to dessert whether for potlucks, picnics, barbecues, or for a Sunday brunch. This crisp is made with pantry-friendly ingredients and you can even use frozen strawberries (or berries) in the fall and winter months because this is one swoon-worthy dessert you’re going to want to indulge in year-round!

STRAWBERRY FILLING

• 2 pounds fresh, ripe strawberries (not soft)
• 1/3 cup granulated white sugar
• 3 tablespoons  cornstarch 
• 2 tablespoons fresh lemon juice 
• 2 teaspoons vanilla extract

Topping 

• 2/3 cup flour
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 2/3 cup old-fashioned rolled oats (not quick oats*)
• 1 cup chopped walnuts or pecans (increase oats to 1 cup if not using)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon
• 1/4 teaspoon salt 
• Zest of one lemon 
• 8 tablespoons unsalted butter (1 stick), melted

Topping Directions:

• Add all topping ingredients to a large bowl except butter. and stir until combined. Pour in melted butter and stir. Crumble the mixture and refrigerate for 30 minutes while preparing the filling.  

Filling Directions: 

• Dice strawberries into large chunks and add in the remaining ingredients. Stir until combined.
• Preheat oven to 350 degrees and grease an 8x8 pan. 
• Spread the filling evenly on the bottom of the pan. Recrumble the topping and spread evenly over the filling. 
• Bake for 30 minutes. 
  

Cooking Tips:

• Don't let the strawberries sit in sugar as they will macerate (soften and release juices) once they are combined. That is why it is suggested to make the topping ahead. 
• Crisps are best served warm because that's when the crisp topping is the crunchiest. Refrigerate strawberry crisp for up to 4 days.  
• A scoop of ice cream or a dollop of whipped cream is just the best!
• To use frozen strawberries thaw them in the refrigerator overnight or at room temperature for two hours. Slice and pat dry before using. Add 1 extra tablespoon of cornstarch for thickening.