STRAWBERRY OAT BREAKFAST CRISP
Very lightly adapted from Whole-Grain Mornings by Megan Gordon
I already had almond meal from Almond Milk LA stored in the refrigerator, so I made the topping in a stand mixer instead of a food processor.Preparation will take little time, but waiting for the crisp to cool will likely be a struggle.
Serves 4 to 6, because I'm hungry and adore strawberries.
1 1/2 cups almond meal1/2 cup whole wheat pastry flour
1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons muscovado sugar
1/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
6 tablespoons cold butter, cubed
1/4 cup whole milk
1 1/2 pounds strawberries, hulled and halved
1/3 cup natural cane sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
3 tablespoons cornstarch
Preheat the oven to 375 degrees and butter an 11 by 7-inch baking dish. (Or, you can prep the crisp the night before and keep it in the fridge overnight before baking.)
To make the topping: Add the almond meal, flour, oats, baking powder, baking soda, sugar, salt and nutmeg to the bowl of a stand mixer. Mix on low speed until the dry ingredients are whisked. Add the butter and mix on medium speed until the butter breaks down and it begins to resemble coarse cornmeal. Slowly add the milk and continue mixing until the liquid has been evenly distributed. The dough should have some together and look clumpy, but not be too wet.
To prepare the filling: Toss the strawberries, sugar, lemon juice, lemon zest, and cornstarch in a medium bowl. Scrape into the prepared baking dish.
To assemble and bake: Place the topping over the strawberries in an even layer and place in the oven. Bake until the top is golden brown and the juices begin to thicken and bubble, 30-35 minutes (in my oven). Remove and cool for at least an hour before serving (although I got away with about 25-30 minutes) before serving.