Strawberry Crisp
Ingredients
The topping
-
¼
cup
unsalted butter
-
¼
cup
coconut oil
-
⅔
cup
old-fashioned rolled oats
-
⅔
cup
white whole wheat flour
-
1
teaspoon
baking powder
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
kosher salt
-
3
tablespoons
granulated sugar
-
3
tablespoons
coconut sugar or light brown sugar
-
Zest of one
medium lemon
The filling
-
2
pounds
fresh strawberries
-
3
tablespoons
cornstarch
-
⅓
cup
honey or maple syrup
-
Juice of one
medium lemon
-
2
teaspoons
vanilla extract
For serving
-
to taste
vanilla or plain nonfat Greek yogurt
-
to taste
vanilla ice cream or frozen yogurt
Instructions
- Preheat the oven to 375°F and prepare the topping by melting the butter and coconut oil in a microwave-safe bowl.
- Mix in the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest, then refrigerate.
- Hull and quarter the strawberries, then combine them in a bowl with cornstarch, honey, lemon juice, and vanilla.
- Transfer the strawberry mixture to a baking dish and scatter the topping over it.
- Bake for 40 to 50 minutes until the topping is golden and the fruit is bubbling.
- Let cool slightly before serving warm with ice cream or yogurt.
Nutrition Facts (estimated)
Servings
8 servings
Calories
293
Total fat
13g
Total carbohydrates
44g
Total protein
3g
Sodium
20mg
Cholesterol
15mg
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