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.
- 4–6 servings
- 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 shreddedcoconut
- 1/4 cup all-purpose flour
- Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)
- 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.
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