Strawberry Crisp
This delicious crisp is at its best served warm with vanilla ice cream
Servings: 8 servings
Ingredients
BASE
- 3 pints ripe, fresh strawberries, hulled and halved (4 to 5 cups)
- 1 cup quick cooking oats
- ½ cup powdered sugar
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon salt
TOPPING
- 1 cup quick cooking oats
- ½ cup sliced almonds
- ¼ cup unsalted butter, melted
- 3 tablespoons granulated white sugar
Instructions
- Preheat the oven to 375℉. Butter an 8x8 inch square baking dish (or round). Don't use metal, but you can use a glass pie plate in a pinch.
- In a large bowl, toss the strawberries with the rest of the base ingredients. Scrape the strawberries and juices into the prepared pan.
- In a separate bowl, toss the topping ingredients together. Sprinkle the topping ingredients evenly over the strawberries.
- Bake for 40 minutes, or until the strawberries are bubbling. Let cool for about 10 minutes before serving.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use gluten-free oats.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 76mg | Potassium: 387mg | Fiber: 6g | Sugar: 21g | Vitamin A: 199IU | Vitamin C: 104mg | Calcium: 55mg | Iron: 2mg