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Strawberry Crisp with Black Pepper Crème Fraiche

Prep Time: 20
Cook Time: 50
Prepare oven according to Mugnaini’s Low Roasting Environment, 450-550˚F


Fruit Mixture

8 cups strawberries, halved
1 1/2 cups granulated sugar
1 vanilla bean, split and scraped
2 tablespoons apple cider vinegar
2 cups dried strawberries, small diced
1/4 pound butter, diced into small pieces

Crisp Topping

1 cup brown butter (see recipe to right)
1 cup brown sugar
3 cups oats
1 cup flour

Whipped Topping

1 cup crème fraiche
1/4 cup powdered sugar
1 tablespoon ground black pepper

12″ pie pan, cast iron pan or 9 by 13 high sided baking pan


10″ x 10″ Porcellana Square Baker,
2.75 qt. Oval Terra Cotta Baker, or
2.5 qt. Terra Cotta Rectangle Baker


Fruit Mixture: In a large bowl mix the strawberries, sugar, scraped vanilla bean, apple cider vinegar, dried strawberries and butter, pour into the baking vessel.

Crisp Topping: Combine the oats, flour and brown sugar in a food processor. Mix to incorporate the ingredients. Sprinkle the topping over the strawberry mixture.

Cover the dish with foil and slide into oven and bake for 1 hour covered. Remove foil and continue to bake until topping is toasted. Pull from oven and let cool.

Whipped Topping: Whisk the crème fraiche, powdered sugar and black pepper until firm. In individual bowls, top the crisp with a dollop of the cream.

Brown Butter Recipe

Place 1 cup of butter in a small saucepan over medium-low heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or use. Spoon the foam off the top of the butter and pour into a heat-proof bowl for cooling.

To remove the browned bits from the brown butter, pour brown butter through a fine mesh strainer topped with cheesecloth into a heat-proof bowl for cooling.

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Lemon Blueberry Scones

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