Strawberry Crisp

Strawberry Crisp

For the filling:

• 2 lbs strawberries, hulled and quartered (*fresh or frozen)

• ¼ cup sugar

• 2 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ½ tsp Teeny Tiny Spice Garam Masala

For the crisp topping:

• 1 cup rolled oats (*old-fashioned or quick cooking)

• ¾ cup all-purpose flour

• ¾ cup brown sugar

• ½ tsp Teeny Tiny Spice Garam Masala

• ¼ tsp salt

• ½ cup butter, melted

Directions:

1. Preheat oven to 375°F.

2. Toss strawberries with sugar, cornstarch, lemon juice, vanilla extract, and Garam Masala. Pour into a lightly greased baking dish.

3. Combine oats, flour, brown sugar, Garam Masala, and salt. Pour in the melted butter and mix with a fork until clusters form and all ingredients are incorporated.

4. Sprinkle the topping evenly over the strawberries.

5. Bake for 35–45 minutes, until the strawberries are bubbling and the topping is golden brown.

6. Let cool for 10–15 minutes before serving. Top with vanilla ice cream if desired. Store in the refrigerator for up to 5 days.

Notes:

1. You can use fresh or frozen strawberries. Fresh will give you a more jammy filling while frozen will be a bit runnier. Increase the cooking time or partially pre-bake the filling for 5-10 minutes if using frozen strawberries.

2. Rolled oats provide the best texture but you can use old-fashioned or quick cooking in this recipe. Quick cooking rolled oats provide a looser topping.