Stawberry Ginger Crisp

One of my favorite things about spring is the arrival of strawberries!! When I was a little girl in North Carolina I remember stopping at the highway-side farms to pick bucket-fulls of berries on the way to my grandparent’s home on the coast. Now, living in Southern Louisiana, strawberries are a major local cash crop and the grocery stores are just jam-packed with them at this time of year. I wanted to do something a little different with them then the standard shortcake so I devised this simple strawberry and ginger crisp.

Ingredients for Fruit Mix:

  • Strawberries- 1 lbs (one container, about 4 cups when chopped)
  • Orange juice- 1/2 cup
  • Orange zest- 1 tsp
  • Candied ginger- 2 tsp
  • Ground ginger- 1/4 tsp
  • Steen’s Syrup- 1/2 cup
  • Cinnamon- 1/4 tsp
  • Nutmeg- dash
  • Corn starch- 2 tbs

mmmm my favorite part!

Ingredients for Crisp top:

  • Oats- 1 cup
  • Chopped nuts- 1/2 cup (any kind you like)
  • Flour- 2 tbs
  • Brown sugar- 1/4 cup
  • Ginger- 1/4 tsp
  • Cinnamon and Nutmeg- dash each
  • Butter- 1/4 cup, melted


Wash and chop the strawberries and combine all of the ingredients for the fruit mix and place in an 9 X 9 pan. Steen’s syrup is a local pure cane syrup, so it is more of a carmel-y complex sweetness than the flavor of white sugar- molasses, maple syrup, or brown sugar would make a good substitute. Combine the dry ingredients for the crisp topping in a separate bowl and then add the melted butter on top and mix with to achieve a crumbly texture and then spread over the top of the strawberry mixture. Bake in a 375F oven for 30-40 minutes. You want the fruit to be bubbly and the topping to be crisp.




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