Berry Dessert So Good You Will Be Tempted To Lick Your Plate.

The best strawberries are the ones that are bright red in the middle. If you pick a berry that is still mostly white inside, it isn’t fully ripe and is missing some of its natural goodness.

Here is what Marci said about this easy to make dessert.

I looked up several recipes that featured strawberries from salads, to crepes, to pies, but the one that captured my attention was this simple crisp. No rolling out crusts or
beating butter and sugar until light and fluffy. Just simple fresh ingredients.
Not having to make a crust makes this recipe EAZY PEEZY!!

Ingredients

FILLING

• 4 cups of sliced strawberries – about two heaping baskets
• 3 Tablespoons C& H granulated sugar
• 4 Teaspoons  cornstarch
• 1 Tablespoon fresh lemon juice
• lemon zest – optional

TOPPING

• 3/4 cup Quaker quick oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 6 Tablespoons Challenge butter
• pinch of salt
• 1 teaspoon Cinnamon
• 1/2 teaspoon nutmeg

Instructions

1. Preheat oven to 375 degrees.
2. Lightly coat an 8X8 pan or 4- 8 oz, ramekins. In a pinch, I even used small mason jars!
3. In a bowl, stir together strawberries, sugar, cornstarch, and lemon juice. and fill prepared baking dishes.
   Strawberries will cook down.
4. In another bowl combine oats, brown sugar, flour, salt, cinnamon, and nutmeg. Cut in butter using a pastry blender of fingertips until mixture is crumbly and the butter is the size of rice.
5. Cover the strawberries with the crumble topping.
6. Put ramekins or baking pan on a cookie sheet to catch drips as the fruit begins to bubble out. Trust me; you will thank me for this later!
7. Bake for 25 to 35 minutes until the juices are bubbling up and the oat topping is a golden brown.
   Let set for 10 to 15 minutes or until cool.
8. Serve with ice cream if desired.

Quick Tip: Let your kids or grandkids help make this dessert. They can measure out and stir ingredients.

Recipe and photo courtesy of Marci Seither