It’s officially the week before the Fourth of July, this is the perfect dessert for the ocassion. This strawberry crisp recipe is incredibly delicious with sweet juicy strawberries and an oatmeal cookie crumble topping.
Preheat the oven to 350°F. Grease a 10-inch oven safe skillet or a 9×9 inch pan with nonstick cooking spray.
Place the strawberries directly in the skillet or pan. Sprinkle 2 tbsp coconut sugar and cornstarch evenly. Stir until both are well incorporated.
For the topping: in a medium bowl combine together the melted butter, flour of your choice rolled oats, sugar and vanilla. Mix until well combined. It should have a few clusters. Lightly sprinkle the topping mixture evenly all over the strawberries. It needn't be fully covered, it is a rustic homestyle dessert and you want a little strawberries poking through.
Bake for 40-45 minutes, checking after 30 minutes. The topping should be crisp and golden and the strawberry filling should be bubbling.
Bring it out of the oven. Allow the dish to cool for 7-10 minutes before drizzling the chocolate.
To make the chocolate sauce: Place the broken chocolate pieces in a microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate has melted.
Drizzle the chocolate the sauce over the strawberry crisp. Scoop into small bowls along with a scoop of vanilla ice cream!
Enjoy!!!
Serves 7-8.
