Strawberry Crisp Oat Delight (Print Version)
Sweet strawberries and oat topping baked together for a warm, crisp treat everyone will enjoy.
# Ingredients:
→ Fruit base
01 -
6 cups fresh strawberries, sliced
02 -
1 1/2 tablespoons granulated sugar or preferred sweetener
03 -
1/2 teaspoon ground cinnamon
→ Crisp topping
04 -
1/3 cup all-purpose flour
05 -
1 1/4 cups old-fashioned rolled oats
06 -
1/4 cup granulated sugar or sugar-free substitute
07 -
8 tablespoons unsalted butter or coconut oil, cold and cut into cubes
# Steps:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large mixing bowl, combine sliced strawberries, 1 1/2 tablespoons sugar, and cinnamon. Toss gently to coat the fruit evenly.
03 -
Spread the strawberry mixture evenly into an 8-inch square baking pan.
04 -
In a separate bowl, stir together flour, rolled oats, and 1/4 cup sugar. Add chilled butter or coconut oil. Use a fork, pastry cutter, or food processor to cut the fat into the dry ingredients until the mixture resembles coarse crumbs.
05 -
Evenly sprinkle the oat crumble mixture over the strawberries. Place in the oven and bake for 50 minutes, or until the topping is golden brown and the strawberry filling is bubbling and caramelized.
06 -
Cool slightly and serve warm or cold as desired.
# Notes:
01 -
For a crispier topping, chill the assembled pan for 10 minutes before baking. Substitute coconut oil for a dairy-free dessert.