Strawberry Almond Crisp
Fresh strawberries are baked with a cinnamon, almond and oat streusel, then finished off with a sweet glaze. The perfect summer dessert with a scoop of vanilla ice cream.
Servings: 6 servings
Ingredients
For the filling:
- 6 cups strawberries hulled and quartered
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 1/2 teaspoon almond extract
For the topping:
- 1/3 cup flour
- 1/3 cup oats
- 1/3 cup slivered almonds
- 1/2 teaspoon cinnamon
- 3 tablespoons sugar
- 3 tablespoons butter
- Pinch of salt
For the glaze:
- 3/4 cup powdered sugar
- 1 teaspoon almond extract
- 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees. Lightly grease 9-inch baking dish.
- In a medium bowl, toss together the strawberries, lemon juice, cornstarch, sugar and almond extract. Pour into prepared pan.
- In a small bowl, combine all of the topping ingredients, except for the butter. Cut in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle the topping over the berries.
- Bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling. Remove from oven and let cool for 10-15 minutes.
- Meanwhile, whisk together the ingredients for the glaze in a small bowl. Drizzle the glaze over the crisp and serve warm, with vanilla ice cream, if desired.