Strawberry-Granola Crisp
A delightful summer dessert featuring fresh strawberries topped with a crunchy granola-style topping made with oats, almonds, and coconut. Perfect served warm with yogurt, whipped cream, or ice cream.
Ingredients
- •2 lb strawberries
- •3 Tbsp raw sugar
- •2 Tbsp fresh lemon juice
- •1½ Tbsp cornstarch
- •¼ tsp Kosher salt
- •¼ cup extra-virgin olive oil
- •2 Tbsp pure maple syrup
- •1 cup old-fashioned oats
- •⅓ cup sliced almonds
- •⅓ cup unsweetened shredded coconut
- •¼ cup all-purpose flour
- •to taste Plain yogurt
- •to taste whipped cream
- •to taste vanilla ice cream
Cooking Instructions
- 1.
Place a rack in lower third of oven; preheat to 350°F. Toss strawberries, raw sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.
10 min
- 2.
Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35-45 minutes. Let cool at least 30 minutes before serving.
75 min
- 3.
Serve crisp with yogurt, whipped cream, or ice cream, if desired.
5 min
- 4.
Crisp can be baked 1 day ahead. Let cool completely; cover and chill.
