Yield: 8 servings
Prep Time: 20 min Cook Time: 40 min
This strawberry crisp is delicious to eat on its own or topped with whipped cream or ice cream. It is best served the day it is made.
Ingredients:
BASE:
3 pints ripe, fresh strawberries- hulled and halved (4 to 5 cups)
1 cup quick cooking oats
1/2 cup powdered sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt
TOPPING:
1 cup quick cooking oats
1/2 cup sliced almonds
1/4 cup unsalted butter, melted
3 tablespoons granulated white sugar
Directions:
1. Preheat oven to 375 degrees F. Butter an 8×8 inch square baking dish (or round) – don’t use metal. Use a pie plate in a pinch.
2. In a large bowl, toss the strawberries with the rest of the base ingredients. Scrape the strawberries and juices into the prepared pan.
3. In a separate bowl, toss the topping ingredients together. Sprinkle the topping ingredients evenly over the strawberries.
4. Bake about 40 minutes, or until the strawberries are bubbling. Let cool for about 10 minutes before serving.
