Simple Strawberry Crisp

I have a sweet tooth.  Each night after dinner I have to finish the day with a yogurt, fruit, chocolate, or other goodie.  This strawberry crisp inspired by this Clean and Healthy Strawberry Crisp is something I make at least once a month year round to satisfy my craving.  I have made it with whatever frozen fruit I have in the freezer, anything that is about to go bad, or stuck to the recipe and used fresh strawberries.  My other favorites so far are peach, and mixed berry.  I am hoping to try it as an apple crisp soon with cinnamon instead of almond as the "secret ingredient." Let me know what you think, or share some of your favorite sweet treats in the comments below!

Simple Strawberry Crisp
Printable Version

Fruit Filling

6 cups (about 2 quarts) sliced fresh strawberries (or other fruits)

3 tablespoons cornstarch

3 teaspoons almond extract

Crumble

1 cup oats

2 tablespoons finely chopped almonds

2 tablespoons unsweetened shredded coconut

2 tablespoons flax meal 

2 tablespoons chia seeds

2 tablespoons melted butter

1 tablespoon (or less to taste) maple syrup

1. Preheat oven to 350 degrees 

2. Combine all Fruit Filling ingredients in a bowl until the cornstarch is completely dissolved.  Put into a greased 8x8 baking pan (or similar).

3. In a small bowl combine all Crumble ingredients until well incorporated, then sprinkle in an even layer over the fruit.

4. Bake for 45-50 minutes, or until the crisp is golden. 

I usually enjoy piping hot with some unsweetened yogurt, or ricotta cheese, but it is just a good with a glass of milk.