Oh. Yes.

It’s that time. Strawberries are here and what a relief it is to taste the delectably sweet, perfectly plump, thoroughly red flesh of one that is locally grown.  I wait all year for strawberries to be like this.  Does life get any finer?

Well, yes, just maybe it does if you take 4 cups of these irresistible berries and turn them into this strawberry and oat dessert.

You’ll need:

• 4 cups diced strawberries
• 1-1/4 cups whole wheat flour
• 1-1/4 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup cold butter
• 2 tablespoons sugar
• 1/4 to 1/2 teaspoon ground cinnamon

To begin:

Preheat your oven to 350*.

Mix the flour, oats, brown sugar, baking soda, and salt in a large bowl.

Cut in the butter until the mixture gets crumbly. In another bowl, mix the strawberries with the cinnamon and sugar (or I omitted the sugar here – the berries were sweet enough!).

Reserve 1 and 1/2 cups of the crumbly mixture to use as topping, while patting the remainder into a 9×9 baking dish.  Layer the strawberries on top of this crust and sprinkle the reserved crumbles on top.

Bake for 35-40 minutes.  Easy enough!

The original recipe says that this serves 9.  Good luck with that.

Enjoy this taste of June!  It doesn’t last long, although I’ll share the best way to freeze strawberries with you very soon!

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