Saturday, June 29, 2013

4th of July: Strawberry Crisp

4th of July is coming up soon!

Growing up in Czech, I haven't been to many 4th of July celebrations. I remember eating watermelon and ice cream at English Camps when I was little, alongside Czechs and Americans. The first real Independence day celebration in the States that I remember was only four years ago.

Although I haven't celebrated this day much through the years, it's still an important day for all of us Americans! And so, I make crisp. Red, white and blue, in the spirit of the holiday. I don't know what else we will do this year on the 4th, but I think this crisp will be on the menu!

I adapted this recipe from The Pioneer Woman's Peach Crisp recipe. The peach version tastes amazing too, but this one just looks more festive, right?

To make the strawberry filling:

Hull and slice strawberries. Sprinkle them with a few teaspoons of sugar (depending on how big your crisp is...enough to coat the strawberries lightly). Optional: squeeze half a lemon onto the strawberries, or add some cinnamon or nutmeg. 

As for the topping:

I used a gluten-free flour, and reduced it by a 1/3 cup. I added 1/2 (or more) of gluten-free rolled oats. I love the texture of oats in a crisp!

 I also reduced both sugars by half (you could also use just the brown sugar, and leave out the white sugar completely).

Bake until the filling starts to bubble, and the topping turns golden brown. Cool for 15 minutes, and serve with ice-cream, whipped-cream, or all by itself! I personally don't eat anything with milk, because I'm intolerant, but I don't think it needed it anyway. The strawberries are sweet, and warm. Divine.


  1. yumm that looks so good! -Courtney

  2. I know it's past 4th of July now, but what do you say we (you?!!!) make this again while you're home! :) SOOOOO glad you're here!!!


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