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American · Dessert
Strawberry Oat Crisp
Quartered strawberries tossed with cornstarch and vanilla under a buttery oat and cinnamon topping, baked until bubbling and golden. Keeps for several days in the fridge.
- YieldServes 4
- Hands-on15 min
- Total1 h 13 min
- Difficulty
Ingredients
Filling
- 450 gstrawberries, hulled and quartered (about 3 cups)
- 2 tbspsugar
- 1 tbspcornstarch
- 1 tspvanilla extract
- 1 pinchsalt
Topping
- 35 goat flour
- 70 gbrown sugar, firmly packed
- ¼ tspground cinnamon
- 2 tbspvegan butter, cold, cut into small pieces, plus more for the dish
- 30 grolled oats
- 0.13 tspsalt
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