Strawberry Granola Crisp Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - strawberries, hulled, halved, quartered
  • 3 tablespoons - raw sugar
  • 2 tablespoons - fresh lemon juice
  • 4 1/2 teaspoons - cornstarch
  • 1 pinchs - salt
  • Topping
  • 1/4 cups - extra-virgin olive oil
  • 2 tablespoons - pure maple syrup
  • 1 cups - old-fashioned oats
  • 1/3 cups - sliced almonds
  • 1/3 cups - unsweetened shredded coconut
  • 1/4 cups - all-purpose flour
  • - Plain yogurt, whipped cream, or vanilla ice cream, optional, for serving with
  • Directions:

    Place oven rack in lower third of oven and preheat oven to 350 degrees F.

    Toss strawberries, raw sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9-inch diameter pie dish or 1 quart baking dish.

    Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour and 2 pinches of salt; work together until mixture comes together in loose clumps, and scatter over filling.

    Place crisp on a foil-lined rimmed baking sheet (to protect oven from spill-overs) and bake until topping is golden brown and filling is bubbling, about 35 to 45 minutes.

    Let cool at least 30 minutes before serving. Serve with a dollop of yogurt, whipped cream or ice cream, if desired.

    Brief Description

    Fresh strawberries topped with almond, coconut, oat granola crumble.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 40 min


    This crisp can be baked a day ahead; let cool completely, cover and chill.


    Bon Appetit

    Posted By:


    Posted On:

    April 20, 2019

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    1. Denise Low says:

      This sounds wonderful. I will have to try this recipe out.

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