Switching to a different hosting service this month seemed like a good idea…at the time. Over 48 hours and a lot of blood, sweat and tears later I’m too wounded to confirm whether or not it was indeed a good idea. The only thing that I am 100% sure of is that a guy named Chad is my new favorite. (I’m also certain his name is not actually Chad – one with such tech skill needs to keep his identity concealed for potential stalker situations. Makes perfect sense to me.)
Alright guys, what do you think of the brand new fancy schmancy hosting? Really makes a difference, right?!
Nope. There’s zero visible change. Site was down for 2 days and I’ve got nothing to show you. Despite appearances the change is huge. PPJ is now hosted by the lovely folks at bluehost and we hope to be with them forever and ever and ever…..and ever. Forever. Times infinity.
This will be the week of irregular posting. (Obviously.) It also feels like a great time to pull out a dessert that is so flippin’ easy it’s almost wrong. But it’s not. Instead it’s fruity, it’s crunchy, it’s tart, it’s fresh….it’s everything a dessert should be without any of the fuss that often comes with sweet dishes. If you have 4 cups of fruit and a basic baker’s pantry you have what it takes to make this crisp.
And if you have a wooden spoon in better shape than mine use that too. (Seriously, I could loosen the purse strings a bit, how much do those bad boys run anyways….)
The only thing missing from this otherwise perfect strawberry concoction is a scoop of ice cream. Unfortunately we did not have time for an ice cream run (I know, you make time for such things) but undoubtedly this was still good. Especially with the ice cold beer we used wash it down.
Cheers and enjoy!
- Filling:
- 4cups of hulled and halved strawberries (or any combo of fruit you love)
- ¼cup sugar (1/2cup if you want sweeter or are using fruit that is not incredibly sweet already)
- Topping:
- 1cup all purpose flour
- ½cup old fashioned oats
- ¼cup sugar
- ¼cup packed brown sugar
- ½tsp cinnamon
- ½cup (1 stick) melted butter
- Preheat oven 350degrees. Place rack in middle position.
- Place strawberries and sugar in a large bowl and stir. Dump into a 9" or 10" pie/tart dish.
- In same large bowl, add the topping ingredients and stir until combined. (Should be crumbly). Evenly distribute on top of strawberries.
- Put in oven for 35 to 40 minutes or until topping is golden. Let cool on wire rack for 10 minutes. Serve warm (and with ice cream if you like that sort of thing).
Pingback: pineapple strawberry crumble | pretty plain janes