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Categories:
strawberries lemon juice flour brown sugar almond meal rolled oats almonds baking powder cinnamon salt cold unsalted butter
Viewed: 31 - Published at: 7 years agoIngredients
- 1 1/2 pounds strawberries, hulled and quartered
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 3 tablespoons packed light brown sugar
- 6 tablespoons almond meal (or all-purpose flour)
- 1/3 cup rolled oats
- 3 tablespoons sliced almonds, coarsely chopped
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
Method
- Place a rack in center of oven and preheat to 375°F. Line a rimmed baking sheet with foil. Grease and flour an 8-inch square baking dish or coat with baking spray and place on foil-lined sheet. In prepared baking dish, toss strawberries with lemon juice. Stir together flour and 1 Tbsp. brown sugar and toss with strawberries to coat.
- In a medium bowl, stir together almond meal, oats, almonds, baking powder, cinnamon, salt and remaining 2 Tbsp. brown sugar. Rub in butter with your fingers until mixture is crumbly. Press into small lumps and sprinkle over strawberries. Bake until top is golden brown and fruit is bubbling, about 30 minutes.
