Strawberry granola crisp recipe for a delicious dessert

Ingredients for Strawberry-granola crisp

• 900 g strawberries, hulled, halved, quartered if large

• 45 g raw sugar

• 30 ml fresh lemon juice

• 25 g cornflour

• kosher salt

• 60 ml extra-virgin olive oil

• 30 ml pure maple syrup

• 120 g rolled oats

• 40 g sliced almonds

• 40 g unsweetened shredded coconut

• 30 g plain flour

• plain yoghurt

• double cream

• or vanilla ice cream (for serving; optional)

How to make Strawberry-granola crisp

1. Place a rack in the lower third of the oven and preheat to 180°C (conventional).

2. Toss the strawberries, raw sugar, lemon juice, cornflour, and a pinch of salt in a large bowl until well combined. Transfer the mixture to a 23 cm (9-inch) pie dish or a 1-litre baking dish.

3. In a medium bowl, stir together the oil and maple syrup until combined.

4. Add the oats, almonds, coconut, flour, and two pinches of salt, then mix until the ingredients come together in loose clumps. Scatter this mixture evenly over the fruit filling.

5. Place the dish on a foil-lined baking tray and bake for 35–45 minutes, or until the topping is golden brown and the filling is bubbling.

6. Allow the crisp to cool for at least 30 minutes before serving.

7. Serve the crisp with yogurt, whipped cream, or ice cream, if desired.

8. The crisp can be prepared a day in advance. Let it cool completely, then cover and chill in the refrigerator.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.