Strawberry Brown Butter Skillet Crisp

Preheat the oven to 350°F.

In a large oven safe (I used cast iron) 10- or 12-inch skillet, over medium-high heat, heat the 2 tablespoons of butter until the butter browns (it will be golden in color and smell slightly nutty when ready).

Stir in the strawberries and 2 tablespoons of sugar. Cook over low heat for 5 minutes.

While the strawberries are cooking in the skillet, in a large bowl, whisk together the flour, salt, and baking soda. Using your hands or a pastry blender, mix in the 2 sticks of butter until it resembles coarse crumbs. Stir in the oats, brown sugar, cinnamon and nutmeg.

Spread the strawberries to cover the entire bottom of the skillet. Using a spatula or your hands, spread the dough on top of the strawberries.

Put the skillet into the oven. Bake the crisp at 350°F for 35-40 minutes, until the topping is golden brown.

Remove skillet from oven and set on a rack. Let it cool slightly, top with ice cream, and enjoy!