Strawberry Almond Crisp

July 19, 2013

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No, I probably don’t need to post another strawberry recipe.  And yes, strawberry season was at its peak about 6 weeks ago.  And I know that it will be nearly impossible to find gems like the one below at any farmers markets these days.  And, yes, sigh, I know that it will be another 11 months before we get the privilege of eating sweet, hand picked strawberries again.  But humor me for one second.  Because it is exactly at this time of year, every year, that I become nostalgic for summer.

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Oh, I know that we are just in the middle of it.  The heat waves are going strong and pools are still a welcome sight, and vacations are still to be had.  But it’s just this feeling I get, at the end of July, when I know that summer will end soon, and the winter coat that I have just put away will make an appearance again.  It is at this time that I just want to eat as much berries and watermelon and corn and tomatoes and everything else that spoils us in the summer.  Summer really does get to have it all and I just want to last for a little longer.

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So go on and get nostalgic about the summer before it even ends!  It will make it easier to take the blow come September.

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Strawberry Almond Crisp

For Strawberry Filling:

1/2 pint strawberries, cut in half
2 tbsp. sugar
pinch of salt
1 tbsp. almond flour
For Crisp Topping:
2/3 cup almond flour
1/2 cup slivered almonds
1/3 cup brown sugar
1/4 tsp. salt
1/2 stick butter, cold, cut in pieces
Preheat oven to 400 degrees.  In a 8×8 square pan, mix together strawberries, sugar, salt and almond flour until everything is well combined.  Set aside.
In a bowl, mix together almond flour, almonds, brown sugar and salt.  Whisk together until everything is combined.  With a fork, cut in the butter into the flour mixture until the butter is pea-sized and is incorporated into the dry ingredients.  Spread the topping evenly over the strawberry mixture.
Bake for about 25-30 minutes, until the top if golden brown, and the strawberries are bubbling.  Let cool for about 15 minutes before serving.
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One Response to “Strawberry Almond Crisp”


  1. […] hours until it is  completely dry.  Then you have yourself some almonds flour!  And you already know what you can make with […]


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