Strawberries are definitely in season! I went to the grocery store yesterday and came home with a 2 pound box for less than $5! But, they go off so quickly! Even though we eat a lot of them in a week, going through 2 pounds is still too much for us. So, I use half of them to bake and leave the other half to eat fresh.
Trevor and I will eat this tonight with some ice cream on top after the kids go to bed. Amelia can try it if she wants, but she still prefers fresh berries to anything baked. And Matilda, well, she would eat it, but I’m waiting as long as I can before exposing her to sugar. Even if it is homemade!
- 1 1/2 pounds strawberries, hulled and quartered
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons packed light brown sugar, divided
- 6 tablespoons almond meal
- 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
- Place a rack in center of oven and preheat to 375. 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 tablespoon brown sugar and toss with strawberries to coat.
- In a medium bowl, stir together almond meal, oats, almonds, baking powder, cinnamon, salt and remaining tablespoon of 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. Enjoy once slightly cooled!