Strawberry Chocolate Crisp
Equipment
- Large Skillet or 9*9 baking dish
Ingredients
- 2 lbs fresh ripe strawberries, hulled and halved if large
- 2 tbsp coconut or brown sugar
- 2 tbsp cornstarch or arrowroot
Oat Crumble
- 1 cup almond flour or oat or gluten free all purpose flour or regular all purpose flour
- ½ cup rolled oats
- ½ cup melted salted butter or vegan butter (if unsalted butter is used add ¼ tsp salt)
- ½ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
Toppings and to Serve
- ¼ cup dark chocolate, broken into pieces
- 1 tsp olive oil
- Vanilla bean ice cream to serve
Instructions
- Preheat the oven to 350°F. Grease a 10-inch oven safe skillet or a 9x9 inch pan with nonstick cooking spray.
- Place the strawberries directly in the skillet or pan. Sprinkle 2 tbsp coconut sugar and cornstarch evenly. Stir until both are well incorporated.
- For the topping: in a medium bowl combine together the melted butter, flour of your choice rolled oats, sugar and vanilla. Mix until well combined. It should have a few clusters. Lightly sprinkle the topping mixture evenly all over the strawberries. It needn't be fully covered, it is a rustic homestyle dessert and you want a little strawberries poking through.
- Bake for 40-45 minutes, checking after 30 minutes. The topping should be crisp and golden and the strawberry filling should be bubbling.
- Bring it out of the oven. Allow the dish to cool for 7-10 minutes before drizzling the chocolate.
- To make the chocolate sauce: Place the broken chocolate pieces in a microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate has melted.
- Drizzle the chocolate the sauce over the strawberry crisp. Scoop into small bowls along with a scoop of vanilla ice cream! Enjoy!!!
- Serves 7-8.
Notes
I find that it’s easier to do this directly in the pan you are going to use to avoid additional dishes, but you are more than welcome to mix the ingredients in a bowl and then add to t
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