Strawberry Breakfast Crisp

July 3, 2012

We came home with a giant bucket of strawberries from our trip and almost immediately I became anxious about them going to waste. I am a bit of a crazy woman about food waste. I absolutely hate it when we buy food with good intentions and then end up not using it or seeing it go bad before we have a chance. I’ll often eat the most bizarre combinations of things that most people wouldn’t touch with a ten-foot pole, just to use stuff up.

Anyway, so I was a little anxious that we were overly ambitious in buying so many strawberries and immediately started dreaming up all the ways we could use them. We made simple strawberry milkshakes (I posted them on my facebook page), a quick jam which I’ll post here soon and then I decided I wanted something baked.

You might argue about the “breakfast” designation of this and I’ll give you that – it’s hardly something you should be tucking away every morning – but let’s just focus on the fruit and oats and and never mind the drizzle of cream I highly recommend pouring over it.

What matters is that it’s really good. Strawberries fresh from a Wisconsin farm made into something deliciously simple that you will love. The strawberry base get all jammy and has a good tart edge from the lemon juice and that lovely layer of golden-brown oats and nuts is the perfect topping.

Strawberry Breakfast Crisp
adapted from Whole Living

Ingredients

  • 1 1/2 cups strawberries, sliced
  • 1 lemon, squeezed
  • 1 cup oats
  • 3 tbsp whole wheat flour, divided
  • 1/2 tsp salt
  • 1/3 cup chopped nuts (walnuts or pecans are especially good)
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp pure maple syrup
  • 1 tsp cinnamon
  • Heavy (double) cream or Greek yoghurt, to serve (optional)

Directions

  1. Preheat oven to 350F. Mix sliced strawberries with lemon juice and 1 tbsp whole wheat flour; set aside.
  2. Combine oats, nuts, cinnamon, salt, and remaining flour.  In separate bowl mix brown sugar, honey, and maple syrup.  Add this to the oat mixture until combined.
  3. Line an 8×8 inch baking dish with the strawberries, top with oats, and bake for 25 minutes. Serve with a scoop of Greek yoghurt – or, I like it with a drizzle of cream.
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{ 4 comments… read them below or add one }

sarah July 3, 2012 at 9:59 pm

This looks lovely. I love dessert breakfasts. ;)

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Mary July 4, 2012 at 10:59 am

That looks simple and delicious. I have a fab recipe for strawberry cream cheese coffee cake that I got years ago at a strawberry farm near Northfield (MN). It uses 3 cups of berries, which is great when you have a surplus. Will e-mail it to you if you like.

Found your blog indirectly via Instagram and greatly enjoy it.

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Emily July 5, 2012 at 4:28 am

You just can’t go wrong with dessert for breakfast! Nothing sets you up for the day than, um, a little cream… right?! This looks delicious. In season strawberries just cannot be beaten. x

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Kathryn July 5, 2012 at 3:00 pm

Definitely a suitable breakfast dish in my book, it looks like the perfect use for those wonderful strawberries,

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