With spring finally here, time for some fruity juicy freshness. One of my favorite spring treats is Strawberry Oat Crisp, especially for breakfast.
So I have this dilemma.
My hubs is a die-hard chocolate chip cookie or brownie dessert guy. Both fabulous dessert choices… except… I like fruit desserts too! They deserve some love too, am I right?
Basically my life goes a little like this:
ME – “I’m thinking of making a fruit pie or maybe a strawberry crisp. What do you think??
HUBS – “Meh…sure OR we you could make those awesome salted fudgy brownies?”
Another usual scenario is:
ME – “I feel like making dessert. What are you craving?”
HUBS – “How about really thin chewy chocolate chip cookies?”
Literally there is no scenario where fruit wins. #FRUITFAIL
So my dilemma is always: Do I make a pie or a cake or a cobbler with ripe delicious fruit that I will just end up eating by myself??? I am one person but this dessert serves 10. Hmmmmmm what to do?!
My new solution? Either make fruity desserts when we have company OR small batch dessert making!
The latter has been a savior!
Basically I’ll make a dessert that serves 2-4 vs 8-10. This means I can enjoy it without having to eat my weight in sugar. And of course I always share with my little toddler too!
Today I’m totally craving a juicy Strawberry Oat Crisp. A surprisingly healthy dessert that serves 4 and hits all my spring fruit cravings.
What’s even better is that this strawberry treat is equally amazing for dessert with ice cream or for breakfast with a scoop of yogurt. WIN WIN.
Yields 4- 8 ounce ramekins
- 3 cups fresh strawberries, chopped
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup oats
- 1/4 all-purpose flour
- 1 1/2 brown sugar
- 2 tablespoons butter, melted
- Pinch of salt
- Preheat oven to 375°F.
- In a bowl, whisk together 1 tablespoon of sugar, cornstarch, and lemon juice. Add the strawberries and toss to coat. Allow berries to sit for 10 minutes in order to thicken their juices.
- In another bowl, mix together the oats, flour and brown sugar. Add the melted butter and mix until a crumble forms.
- Divide the strawberry mixture evenly between 4 small ramekins. Top with the oat crumble.
- Place the ramekins on a sheet pan to catch any juices that could bubble out of the ramekin.
- Bake for 30 minutes. Allow to cool for 10 minutes before serving.
This is a great recipe to make when you have berries that are starting to get old. Also don't be afraid to serve this up for dessert with vanilla ice cream or breakfast with thick Greek yogurt. Lastly, this is a great dessert for kids because it's got lots of fruit and very little sugar 🙂