Last week we had a pint of tiny, ugly-looking (but delicious) strawberries from our farmer. I decided to use them in a strawberry-apple crisp. I browsed through a few recipes, and came up with this little number, which was so yummy (probably from all the butter). I think I usually use oatmeal in my topping, but this time I tried flour. It was deliciously crispy, but still melted in your mouth. Soooo good!
In other news, tonight we sat on our old, wonderful picnic quilt with some friends, ate great food, listened to our favorite band, and danced the night away…in front of a grocery store. Only in Austin! Grupo Fantasma, one of my favorite Austin bands, played a free show at the outdoor stage at Central Market, and it was fabulous. We took turns snapping photos:
Rob and Shara sitting in a tree…
Um, but me and Shara are just friends.
Happy Saturday, everyone!
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- 1 pint strawberries, hulled and quartered
- 1/2 cup brown sugar
- Grated zest of 1 lemon
- 1 cup all-purpose flour
- 5 tablespoons butter, cut into 4 or 5 pieces
- 1/2 cup sugar
- 1/2 cup chopped pecans
Preheat oven to 425ËšF.
Mix apples, strawberries, brown sugar, and lemon zest together, and place in a 9 or 10-inch glass pie dish that has been sprayed with cooking spray.
Combine flour, butter, and sugar in a food processor and pulse until mixture resembles pea-sized crumbs. Add pecans and pulse just to mix. Sprinkle flour mixture over apple mixture and spread around so the crumbs cover the fruit evenly. Bake for 20 minutes or until crust is browned and fruit is bubbly.
Makes 4 to 6 servings.