I picked so many strawberries in our patch the other day. I was so excited to see red, ripe strawberries! Usually the birds get to them before I do. While I continued to pick, I realized that I had so many, that I could actually find a recipe, so I looked in my great grandmothers cookbook. To my surprise and disappointment, I could not find any recipe other than strawberry shortcake, which of course would have been great, but I was looking for something different. I did come across a recipe for a “Rhubarb Upside Down Pudding”, and thought it might be interesting to replace the rhubarb with strawberries. So I took to cleaning and removing stems, and set out to do my work.
And I came out with a very delicious recipe that turned out more like a crisp than a pudding, but so very delicious, that I thought I would share it with all of you. What would make this even more delicious would be pairing this crisp with fresh homemade ice cream.
“Strawberry Crisp or Pie”
Clean and half your strawberries
Place them in a well-greased 9″ pie plate
Dot with butter
Combine 1 cup sugar, 1 teaspoon cinnamon and 1 tablespoon flour. Sprinkle mixture over the top of strawberries
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
three tablespoons butter or shortening (I prefer butter)
1/3 cup milk
Combine ingredients and the spread over strawberry mixture
Cook thirty to forty minutes in a 350 degree oven. Sprinkle with sugar and serve warm.
Enjoy your yummy strawberries!