Strawberry Vanilla Crisp
Serves 8
| prepPreheat oven to 350°F / 177°C | |||||
| prepLightly grease a 9-inch baking dish | |||||
| 1080 g chopped strawberries | Combine strawberries, flour, sugar & vanilla | Spoon filling into prepared baking dish | Sprinkle topping over filling, top with almonds | Bake 350°F / 177°C, 40–45 min until golden | Cool 5 min on wire rack before serving |
| 41 g all-purpose flour | |||||
| 100 g granulated sugar | |||||
| 1 1/2 teaspoons pure vanilla extract | |||||
| seeds scraped from 1/2 vanilla bean | |||||
| 84 g all-purpose flour (spooned & leveled) | Whisk flour, brown sugar, cinnamon & salt | Cut in butter until crumbly, stir in oats | |||
| 133 g packed light or dark brown sugar | |||||
| 1/4 teaspoon ground cinnamon | |||||
| 1/4 teaspoon salt | |||||
| 85 g unsalted butter, cold and cubed | |||||
| 57 g old-fashioned whole rolled oats | |||||
| optional: 35 g sliced almonds | |||||
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