When I traveled to Louisiana for the first time to visit Jessica, I felt it important to make a good, lasting impression. So on my last night there, I made this.
I think this was when Jessica and her husband realized I was kind of important and didn’t want me to leave.
At least that’s what I tell myself.
I had quite the set up, too. She has far more counter space than I do, so I had my computer out, Pandora radio playing and a drive through daiquiri in my hand.
Seriously, guys. Did you know that you can get your drinks at a drive through in Louisiana?
If you never read the about us section, you’ll quickly see that I live in Pennsylvania where we lovingly are still considered a Commonwealth.
We buy our liquor at a state store.
Beer is bought at a distributor.
None of this grocery store crap.
Wow, way off subject here.
So there I was, slightly inebriated, handling a crazy sharp Japanese knife and singing some Ray LaMontagne, baking for my new southern friends.
I believe it’s important to bring out the best home baked goods to truly impress someone and to say, “Thanks for allowing me and my 8 month old to come and crash at your house and eat your food and take up space and generally annoy you.”
Good thing they loved it.
I can’t wait to go back.
So this desert is strawberries, pineapples, oats and love all mixed into a pan and baked for 30 minutes. It’s imperative that you top it with vanilla ice cream. I don’t make the rules, I merely follow them.
Also – this tastes really good for breakfast. Not that I’d know or anything.
Here’s how to do it!
recipe from the beloved Joy the Baker
1 pound strawberries, cut in half
1 fresh pineapple, cut into chunks
3 tablespoons granulated sugar
3 teaspoons cornstarch
1/4 cup all-purpose flour
pinch of salt
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into cubes
1 1/3 cup old-fashioned oats
1/4 cup brown sugar
Preheat oven to 350 degrees. Prepare an 8-inch square baking dish with cooking spray.
In a large bowl, mix together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Add the diced fruit and mix with a rubber spatula, evenly coating all the fruit. Pour the fruit mixture into the baking dish and set aside.
In a medium bowl, whisk together remaining flour, baking powder, salt, sugar, oats and cold butter cubes. Using your fingers, break up the butter cubes into the mixture, until the oat mix is about the size of peas.
Pour the oat mixture over top of the fruit and place in the oven. Bake for 30-35 minutes or until the juices bubble up on the sides.
Let sit for about 15 minutes before serving.
Serve with a nice big scoop of vanilla ice cream.
It can be kept for 4 days in the refrigerator, covered. Reheat in the microwave or the oven.