Strawberry Basil Crisp
A tart strawberry filling with a hint of basil topped with a buttery crisp topping.
Ingredients
Strawberry Filling
- 1 pound Fresh strawberries rinsed
- 3 tbsp Sugar
- 1 Lime juiced (about 2 tbsp)
- 1 tbsp Cornstarch
- 1 handful Fresh basil chopped (about 3 tbsp)
Crisp Topping
- ¾ cup Rolled oats
- ¾ cup White whole wheat flour
- ½ cup Brown sugar packed
- ¼ tsp Salt
- ¼ tsp Cinnamon
- 8 tbsp Salted butter melted
Instructions
For the filling
- Cut the tops off the strawberries. Quarter them or if they are large cut in half then slice into thick slices.
- Place the strawberries and the rest of the filling ingredients into a bowl and toss until combined. Pour into a medium sized baking dish (1.5-2 quart) or a 9" pie pan.
For the crisp topping
- In a small mixing bowl combine the dry ingredients. Add the melted butter and stir until evenly moistened.
- Take a handful of the topping and squeeze it firmly then break into bite size chunks over the strawberries. Repeat with remaining topping, covering the strawberries evenly.
- Bake at 375 for 35-40 minutes or until the crisp is golden brown and the filling is bubbly.
- Serve warm with vanilla ice cream, if desired :)