This strawberry crisp recipe is incredibly delicious with sweet juicy strawberries and an oatmeal cookie crumble topping. Add a scoop of ice cream and a drizzle of dark chocolate for the best summer dessert of the year.
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.
