Name: Strawberry Almond-Oat Granola Crisp
Yield: 4–6 servings
Ingredients: 2 lb. strawberries, hulled, halved, quartered if large; 3 Tbsp. raw sugar; 2 Tbsp. fresh lemon juice; 1 Tbsp. plus 1 1/2 tsp. cornstarch; Kosher salt; 1/4 cup extra-virgin olive oil; 2 Tbsp. pure maple syrup; 1 cup old-fashioned oats; 1/3 cup sliced almonds; 1/3 cup unsweetened shredded coconut; 1/4 cup all-purpose flour; Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)

A pie dish of baked strawberries in syrupy juices topped with an almondoat granola topping beside a dessert bowl filled...

Photo by Alex Lau, Food Styling by Susie Theodorou

This crisp is a delicious dessert, but also a perfectly acceptable brunch (or breakfast): The oat topping channels granola with olive oil, almonds, and maple syrup, and the filling is barely sweetened, instead taking advantage of in-season berries.

Recipe notes

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