This recipe is from the post: Strawberry Orange Almond Crisp and a Terrific Casserole
For the berries:
2 1/2 lbs. fresh strawberries, stems removed and sliced
zest of one orange
1/3 cup sugar, preferably cane sugar
2 Tablespoons Grand Marnier
1 Tablespoon flour
For the topping:
3/4 cup flour
1/3 cup cane sugar
1/3 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup rolled (not quick cooking) oats
1/4 cup blanched slivered almonds, coarsely chopped
1/4 lb. (I stick) unsalted butter, cold and diced
Preheat the oven to 350 degrees F. Butter a glass or other rectangular casserole dish, about 8 x 11 inches and set aside.
In a large bowl, combine the berries, zest, sugar, Grand Marnier and flour, stirring to mix well and set aside while you make the topping.
In a small bowl combine the flour, both sugars, salt, oats, almonds and the butter, and use your hands to lightly work the butter into the dry ingredients until it just becomes crumbly with pea-sized pieces of butter.
Transfer the berries and their juices to the prepared baking dish and spread evenly. Top evenly with the crumble topping. Place in the oven and bake for about 45 minutes at 350 degrees until the filling is bubbling and the topping is a light golden brown and crisp. (It’s never a bad idea to put a sheet of aluminum foil underneath to catch any drips.) Remove from the oven and allow it to sit for about 5-10 minutes. Serve warm or at room temperature with vanilla bean ice cream, crème fraiche or whipped cream with another little splash of Grand Marnier if you feel particularly wicked.
©2012 Betsy Burts, Bits and Breadcrumbs. All rights reserved.