Strawberry Crisp

Filling

2 cups of fresh strawberries – remove tops and slice

2 tablespoons of cane sugar (or white sugar)

1 tablespoon corn starch

1 tablespoon of lemon juice

Topping

½ cup of oatmeal

¼ cup all purpose flour

¼ cup brown sugar

4 tablespoons butter

¼ teaspoon salt

Preheat oven to 375 degrees.  Let butter come to room temperature.  For filling, add cane sugar, cornstarch and lemon juice to strawberries, stir and set aside.

For topping, add oats, flour, brown sugar and salt to a bowl.  Use pastry blender, forks or hands to cut butter into other ingredients until butter is mixed with other ingredients.  It’s OK if there are pea-sized dots of butter.  Topping should be chunky.

Butter pyrex or other small glass cooking dish.  You can even divide into 4 ramekins. 

Fill buttered dish with strawberry mixture.  Top gently with oatmeal mixture.

Bake for 30 minutes until oat topping is golden brown.

Serve slightly warm. 

Simple Balsamic Vinaigrette

¼ cup balsamic vinegar

2 teaspoons dark brown sugar

1 tablespoon minced or pressed garlic

½ teaspoon salt

½ teaspoon fresh ground pepper

¾ cup olive oil

1 tablespoon Dijon mustard (optional)

Place all the ingredients in a screw top jar and shake to combine.  Lightly dress salad greens.