I wanted to make an easy dessert with the strawberries I bought at a farm stand in Petaluma. I made a plum crisp recently that was a little too sweet so I decided I would try to add some savory elements to a strawberry crisp. I drizzled olive oil and balsamic vinegar over the sliced strawberries, added a little black pepper and threw on some chopped fresh basil. For the topping, I mixed almond flour, some oatmeal and a little brown sugar. The result: a strawberry crisp that was not too sweet but still definitely tasted like dessert. The next time I make it, I would probably mix more of the flour in with the strawberries because it was a little too liquid-y but otherwise it was a quick and tasty dessert perfect for a summer evening in Sonoma County.
-Debbi (long-time cooking sidekick to Jill; first-time blogger)