Pecan Strawberry Crisp recipe
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Ingredients
- ¾ cup pecan halves 1 ½ cups all-purpose flour ½ cup firmly packed dark brown sugar 1 ½ teaspoons grated orange zest ¼ teaspoon ground nutmeg ½ cup unsalted butter, at room temperature 4 cups strawberries, hulled and halved ½ cup white sugar 2 tablespoons cornstarch
Nutrition Info
- 390.8 caloriescarbohydrate: 53.2 gcholesterol: 30.5 mgfat: 19.3 gfiber: 3.2 gprotein: 4 gsaturatedFat: 8 gservingSize: -sodium: 6.9 mgsugar: 30.1 gtransFat: : -unsaturatedFat: : -
Directions Pecan Strawberry Crisp
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet in a single layer.
Bake pecans in the preheated oven until lightly toasted, 5 to 7 minutes. Let cool.
Place pecans in a food processor and pulse into 1/4-inch pieces. Transfer to a bowl.
Stir flour, brown sugar, orange zest, and nutmeg together in a bowl. Pour flour mixture into the food processor, add butter and pulse until mixture starts to hold together. Add pecans and pulse until topping is evenly mixed.
Toss strawberries, white sugar, and corn starch in a bowl until well combined. Pour strawberry mixture into a 2-quart baking dish, sprinkle evenly with topping.
Bake until golden and bubbling, 35 to 40 minutes. Cool 20 minutes before serving.