Best Strawberry Granola Crisp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRAWBERRY-GRANOLA CRISP



Strawberry-Granola Crisp image

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

Provided by Deb Perelman

Categories     Bon Appétit     Dessert     Cobbler/Crumble     Breakfast     Brunch     Spring     Summer     Strawberry     Coconut     Berry     Almond     Oat     Peanut Free     Wheat/Gluten-Free     Vegetarian

Yield 4-6 servings

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.
  • Serve crisp with yogurt, whipped cream, or ice cream, if desired.
  • Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

STRAWBERRY-GRANOLA CRISP RECIPE



Strawberry-Granola Crisp Recipe image

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.

Provided by @MakeItYours

Number Of Ingredients 12

2 lb. strawberries, hulled, halved, quartered if large
3 Tbsp. raw sugar
2 Tbsp. fresh lemon juice
1 Tbsp. plus 1½ tsp. cornstarch
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
Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)

Steps:

  • Place a rack in lower third of oven; preheat to 350°. Toss strawberries, 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.
  • 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.
  • Serve crisp with yogurt, whipped cream, or ice cream, if desired.
  • Do Ahead: Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

Related Topics