STRAWBERRY CRUMBLE
MAKES ABOUT 8 SERVINGS
The sweet crunch of streusel topping is the perfect complement to the sweet and tart strawberry filling.
CRUMBLE
1 cup old-fashioned oats
⅔ cup firmly packed light brown sugar
⅓ cup all-purpose flour
⅛ teaspoon kosher salt
6 tablespoons unsalted butter, melted
FILLING
2 pounds fresh strawberries, sliced
½ cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
⅛ teaspoon kosher salt
1 tablespoon unsalted butter, cubed
Ice cream, to serve
FOR CRUMBLE
1. Preheat oven to 375°.
2. In a medium bowl, combine oats, brown sugar, flour, and salt. Drizzle with melted butter; toss until combined.
FOR FILLING
1. In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, and salt; stir gently. Spoon into a 10-inch enamel-coated cast-iron skillet. Sprinkle with butter and crumble mixture.
2. Bake until crumble is golden brown and filling is bubbly, about 30 minutes, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let stand for 20 minutes before serving. Serve with ice cream.
CHOCOLATE CHESS PIE
MAKES 1 (9-INCH) PIE
This chocolaty take on a classic has the perfect combination of a custardy middle and delicate crunchy top.
½ (14.1-ounce) package refrigerated piecrusts
1½ cups sugar
2 large eggs
1 (5-ounce) can evaporated milk
¼ cup butter, melted and slightly cooled
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
