Strawberry Crisp

  • 4 cups strawberries
  • 1/3 cup brown sugar
  • 2/3 cup quick-cooking oats
  • 1/3 cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 1/2 cup all purpose flour
  • Dash of salt
  • Vanilla ice cream

Toss strawberries and lemon in an ungreased 1-1/2 quart casserole. Mix 1/3 cup brown sugar and the cornstarch. Stir in the strawberries. Mix oats, flour, 1/3 cup brown sugar and salt. Blend in butter. Sprinkle over strawberries. Bake uncovered in a moderate oven until topping is light brown and strawberries are bubbly. About 40 minutes. Serve with ice cream. This is a great option to add to a fruit gift basket.