My philosophy about it - go early, go often.
Our first run this season was during spring break to a small farm in Dadeville, AL, not terribly far from my my mom's home. Just this last weekend, we made it to a nearby South Carolina farm. We've been to this most recent one before, and it's an impressive spread. Unfortunately, big rains in recent weeks left the crop a little slim.
Not to worry, though. With two astute pickers by my side and my husband to "supervise" (his favorite role), we ended up with a nice harvest...
...more than enough for this
My husband recalls fondly eating strawberry cobbler as a child.
I do not.
Of all the cobblers I've ever enjoyed, I've never once had a strawberry cobbler (that I can remember). I'm a peach or blueberry cobbler kinda girl. I might allow a blackberry variation in every now and again. But I will not let cobbler morph into any other berry-base. So strawberry crisp will have to do.
I'll also confess that while I adore strawberies, cooked strawberries aren't always my favorite. So for this version, I opted to add in a couple of apples. And boy what a difference it makes (to me). I like the texture the apple gives... not so much "super soft" fruit in every bite, you know? I need a little bit of something to bite into in my dessert.
What about you? Any fond fruit dessert memories?
Can a cobbler be whatever's in season? Or are you a peach or blueberry devotee like me?
whole grain strawberry-apple crisp
Keywords: bake dessert strawberry apple oats pie
Ingredients (4 to 6 servings)For the topping
- 4 tablespoons butter or coconut oil, melted
- 1/2 cup old-fashioned oats
- 1/2 cup whole wheat pastry flour
- 3 tablespoons sugar or coconut sugar
- 1/2 teaspoon grated lemon zest
- 2 cups, trimmed and hulled
- 2 medium apples, cored and diced
- 2 tablespoons sugar or coconut sugar
Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
Combine butter and next 4 ingredients (through zest) in a small bowl.
Place strawberries and apples into prepared baking dish; sprinkle with sugar. Sprinkle oat topping evenly over fruit. Bake until topping is golden brown and fruit is bubbling (about 30 minutes).