Strawberry Crisp
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
220 |
|
| % Daily Value* | ||
| Total Fat 9 g | 12% | |
| Saturated Fat 5 g | 27% | |
| Cholesterol 25 mg | 8% | |
| Sodium 70 mg | 3% | |
| Total Carbohydrate 33 g | 12% | |
| Dietary Fiber 5 g | 16% | |
| Sugars 14 g | ||
| Includes Added Sugars | % | |
| Protein 3 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 6% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 3 cups Strawberries, sliced
- 1 tbsp Coconut Sugar
- 1 tbsp Fresh Lemon Juice
- 2 tsp Corn Starch
- ½ tsp Ground Cinnamon
- ½ cup Rolled Oats
- ¼ cup Whole Wheat Flour
- ¼ cup Light Brown Sugar
- - Pinch of Salt
- 3 tbsp Unsalted Butter, softened
Method of Preparation
Step 1
Preheat oven to 350°F. Coat ramekins with pan release spray.
Toss strawberries, sugar, corn starch, cinnamon and lemon juice together in a bowl.
Step 2
Stir oats, flour, brown sugar, and salt in a separate bowl.
Step 3
Add softened butter to bowl and use fingers to cut into dry ingredients. Continue to mix until a chunky crumble is formed.
Step 4
Spoon strawberry mixture evenly into ramekins. Then top with crumble.
Step 5
Bake for 25-30 minutes.
Garnish with frozen yogurt or whipped cream!
