- 4
- 20 mins
- 50 mins
Ingredients
- FILLING:
- 4 cups of strawberries - tops removed and strawberries sliced up
- 2 tbs cane sugar
- 1 tbs corn starch
- 1 tbs lemon juice
- TOPPING;
- 1/2 cup quick oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 tbs unsalted butter - plus a litte extra to grease ramekins
- pinch of salt
Preparation
Step 1
Instructions
Preheat oven to 375 degrees.
Let butter come to room temperature.
Add cane sugar, corn starch and lemon juice to sliced strawberries in a large bowl. Stir to combine and set aside.
Add quick oats, flour, brown sugar and salt to another bowl. Stir to combine.
Add softened butter to oat mixture and using a pastry blender or your hands to blend/cut the butter into the oat mixture. Continue blending/cutting the ingredients until the butter is incorporated into the dry ingredients - making a chunky crumb topping.
Butter 4 individual 8 oz ramekins.
Fill each ramekin to the top with the strawberry mixture and then gently spoon the the oat crisp topping over the strawberries.
Put the filled ramekins on a baking sheet covered in foil.
Bake in the oven for 25 to 35 minutes - until juices have thickened and bubble over and the oat topping is a golden brown color.
Let rest for 10 to 15 minutes before serving.
Instructions