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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe appeared in our local newspaper. I made the recipe with imported strawberries and surprisingly, it turned out very good. I am looking forward to making this again with our fresh, local strawberries which should start about June 15th. This recipe is quick and easy to make. Ingredients:
1/4 cup quick-cooking rolled oats |
1/4 cup all-purpose flour |
1/4 cup light brown sugar, packed |
1/4 teaspoon ground ginger |
1/4 cup butter, melted |
2 tablespoons chopped toasted almonds |
4 cups quartered fresh strawberries |
2 tablespoons granulated sugar |
1 cup vanilla ice cream |
Directions:
1. In a mixing bowl, combine oats, flour, brown sugar, and ginger.
2. Stir in melted butter and mix until mixture is crumbly.
3. Stir in almonds and mix well to combine.
4. Preheat oven to 350°F.
5. In another larger bowl, combine quartered strawberries and sugar, mix well to coat.
6. Spoon strawberry mixture into a 13 x 9 oven-proof casserole dish or pan.
7. Sprinkle crumb topping over strawberries.
8. Bake in preheated 350 F oven for 25 minutes or until juices are thick and bubbly and topping is golden brown.
9. Serve warm with ice cream.
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