Strawberry Crisp

Makes 2 servings

Filling:
1 1/2 cups chopped strawberries
1 teaspoon freshly squeezed lemon juice
1 teaspoon cornstarch
1 tablespoon granulated sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Topping:
1/4 teaspoon grated lemon zest
2 tablespoons whole wheat flour
Pinch of salt
1 teaspoon granulated sugar
1 1/2 teaspoons, packed, brown sugar
2 tablespoons cold butter, cut into pieces
1/4 cup old fashioned oats

Preheat the oven to 375 degrees

In a small bowl, mix together the filling ingredients. Divide the mixture between two ramekins or one 5x7 oven-safe pan.

To make the filling mix together the lemon zest, flour, salt, and both sugars. Cut the butter into the mixture until it resembles peas. Stir in the oats and mix until combined.

Spread the topping evenly over the strawberry mixture. Bake the crisp for 30 minutes or until the strawberry mixture is bubbling and the topping has browned. Let the crisp cool for 5 minutes and serve warm with ice cream if desired.
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