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.
- 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
Preheat your oven to 350*.
Mix the flour, oats, brown sugar, baking soda, and salt in a large bowl.
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!