Whole-Grain Strawberry-Cherry Crisp
This golden crisp topping is chock-full of oats. Serve with a dollop of plain Greek yogurt, if desired.
Ingredients
Crumble
- 1/3 cup whole-wheat flour
- 1/3 cup old-fashioned rolled oats
- 1/4 cup unsweetened coconut flakes
- 1/4 cup packed brown sugar
- 1/4 teaspoon coarse salt
- 1/4 cup extra-virgin coconut oil
Filling
- 8 ounces strawberries hulled and cut into 1/2-inch pieces (1 1/2 cups)
- 8 ounces fresh cherries pitted and halved (1 1/2 cups)
- 2 Tablespoons packed brown sugar
Instructions
Crumble
- Preheat oven to 350 degrees. Combine all ingredients in a medium bowl; knead until oil is combined and mixture forms clumps.
Filling
- Combine all ingredients in another bowl.
- Transfer filling to a 9-inch pie dish. Top evenly with crumble. Bake until bubbling in center and topping is golden, 35 to 40 minutes. Let cool slightly before serving.
Notes
Recipe courtesy of Martha Stewart.
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