Name: Strawberry Almond-Oat Granola Crisp
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)

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

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 Dessert Dessert Crisp Strawberry Berry Fruit Oat Rice & Grains Almond Nut Coconut Breakfast Brunch Gluten Free Easy Make Ahead Baking Bon Appétit

Recipe notes

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