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Epicurious
Bon Appétit

Strawberry-Granola Crisp

By Deb Perelman

4.6

(5)

A pie dish of baked strawberries in syrupy juices topped with an almondoat granola topping beside a dessert bowl filled...
Photo by Alex Lau, Food Styling by Susie Theodorou

This crisp is a delicious dessert, but also a perfectly acceptable brunch (or breakfast): The oat topping channels granola with olive oil, almonds, and maple syrup, and the filling is barely sweetened, instead taking advantage of in-season berries.

Recipe information

  • Yield

    4–6 servings

Ingredients

2 lb. strawberries, hulled, halved, quartered if large
3 Tbsp. raw sugar
2 Tbsp. fresh lemon juice
1 Tbsp. plus 1 1/2 tsp. cornstarch
Kosher salt
1/4 cup extra-virgin olive oil
2 Tbsp. pure maple syrup
1 cup old-fashioned oats
1/3 cup sliced almonds
1/3 cup unsweetened shredded 
coconut
1/4 cup all-purpose flour
Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Serve crisp with yogurt, whipped cream, or ice cream, if desired.

    Step 4

    Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

TagsFruit DessertDessertCrispStrawberryBerryFruitOatRice & GrainsAlmondNutCoconutBreakfastBrunchGluten FreeEasyMake AheadBakingBon Appétit

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