Strawberry Padeedledunk

Strawberry season is upon us! And I could not be happier. I LOVE strawberries. But there comes a point when maybe you shouldn't have bought yet another flat of strawberries...because now what are you going to do with them? And that, my friends, is where Strawberry Padeedledunk saves the day! This classic treat is super simple to make and doesn't require any special baking know-how. The filling has just the right amount of sweetness without being overpowering and the crumble topping is what dreams are made of. So what are you waiting for? 

Strawberry Padeedledunk is essentially a strawberry crisp. The recipe is a variation on my family's Apple Padeedledunk recipe, with a few simple variations. So if you're familiar with that recipe already, this will be a breeze. (And even if you aren't, this will still be a cinch. I promise.)  

This recipe is great served warm or cold. Adding an extra scoop of vanilla ice cream on top certainly doesn't hurt. And, if you can get your hands on some, I think this would be extra amazing with some rhubarb thrown in. The filling is pretty forgiving in this recipe, so feel free to experiment! 

Strawberry Padeedledunk
Source: Adapted from a family recipe                                                   Yield: One 9"X9" pan

Ingredients:
     For the filling:
4 cups sliced strawberries
2 Tbsp of sugar (or more or less to taste)
2 Tbsp of corn starch. 
       For the topping:
3/4 cup brown sugar
1/2 tsp of cinnamon
2/3 cup of flour
1-1/2 cups of rolled oats
A pinch of salt
1/2 cup of butter (softened)

Instructions:
For the filling: Mix together the strawberries, sugar, and corn starch. Spread on the bottom of a greased 9" x 9" glass baking dish. 

For the topping: Mix the brown sugar, flour, cinnamon, salt, and oats until well combined. Cut the butter in with a pastry cutter until evenly mixed (or use clean hands). Crumble this topping over the apples. Bake at 350℉ for about 30-40 minutes, or until it's golden brown on top and the filling is bubbling up.

Cool for a few minutes before serving. Store any leftovers in the fridge, covered. 

Note: You can use liquid sweeteners (to taste) for the filling and you can substitute coconut sugar for the sugar in the topping, if you prefer.   

I hope that you enjoy this recipe! If you end up making it, I'd love to hear about how it turns out. You can reach me in the comments section below or on social media. Happy baking!