Strawberry Crisp

Have strawberries been on sale like mad crazy every where or is it just in Tucson because I don't think I can remember the last time I have boughten and eaten so many strawberries!! Not to mention adding them to smoothies too.

This recipe that I am going to share with you was given to me by my mother in law and was for a Rhubarb Crisp. Rhubarb is used in a lot of different dessert in Germany but honestly I can't recall a single on being as yummy as the one my mother in law made. So of course I wanted the recipe and now I always keep a few servings of rhubarb in my freezer.

This recipe is easy to make and doesn't require too many ingredients either, another winner in my books. So far I have made it with rhubarb and strawberries but I do think you could try it with other fruit too. I am pretty sure I have some frozen peaches in my freezer...hhhmmm...I will keep let you know if I try it and how I like it!

Strawberry Crisp

3 cups strawberries, fresh or frozen (thawed)

1 small pkg strawberry Jello mix

1 box white or yellow cake mix

3/4 cup sugar

1 1/2 cups hot water, not boiling

1 stick butter, melted

Directions:

Preheat oven to 350F and lightly grease a 13x9 baking pan. Measure your water in either a microwave safe measuring cup or bowl, add your butter to this and heat just until butter is completely melted, set aside. 

Roughly chop strawberries and put them into your baking pan to cover the bottom, set aside. In a small bowl whisk together sugar and jello powder, then sprinkle this mixture evenly over the strawberries.  

Then sprinkle the dry cake mix next...if you notice any large clumps mash them up a bit.

Now carefully pour the butter & water mixture over the cake mix, try covering all of the cake mix with the water but don't worry if there are still a few spots not drenched.

Now bake for 45 minutes, the top should be golden brown and the juices bubbling on the sides. Cool for 15 minutes before serving, then refrigerate any leftovers.

***I like making this the day before I plan on serving it BUT love it hot out of the oven too.....it's just a little messier warm ;-)