Pecan Strawberry Crisp - cooking recipe

Ingredients

3/4 cup pecan halves
1 1/2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1 1/2 teaspoons grated orange zest
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, at room temperature
4 cups strawberries, hulled and halved
1/2 cup white sugar
2 tablespoons cornstarch

Preparation

Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet in a single layer.
Bake pecans in the preheated oven until lightly toasted, 5 to 7 minutes. Let cool.
Place pecans in a food processor and pulse into 1/4-inch pieces. Transfer to a bowl.
Stir flour, brown sugar, orange zest, and nutmeg together in a bowl. Pour flour mixture into the food processor; add butter and pulse until mixture starts to hold together. Add pecans and pulse until topping is evenly mixed.
Toss strawberries, white sugar, and corn starch in a bowl until well combined. Pour strawberry mixture into a 2-quart baking dish, sprinkle evenly with topping.
Bake until golden and bubbling, 35 to 40 minutes. Cool 20 minutes before serving.