Strawberry Crumble Dessert

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?

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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

IMG_2462To begin:

Preheat your oven to 350*.

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

IMG_2476Cut 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!).

IMG_2477Reserve 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!

IMG_2480The original recipe says that this serves 9.  Good luck with that.

IMG_2485Enjoy 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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