Prep: 20 minutes
Bake: 30 minutes
1.5 lb. strawberries, hulled and quartered
1 Tbsp. lemon juice
2 Tbsp. all-purpose flour
3 Tbsp. packed light brown sugar
6 Tbsp. almond meal (or all-purpose flour)
1/3 cup rolled oats
3 Tbsp. sliced almonds, coarsely chopped
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt
3 Tbsp. cold unsalted butter, cut into pieces
- Place a rack in center of oven and preheat to 375F. Line a rimmed baking sheet with foil. Grease and flour an 8-inch square baking dish or coat with baking spray and place on foiled line sheet. In prepared baking dish, toss strawberries with lemon juice. Stir together flour and 1 Tbsp. brown sugar and toss with strawberries to coat.
- In a medium bowl, stir together almond meal, oats, almonds, baking powder, cinnamon, salt and remaining 2 Tbsp. brown sugar. Rub in butter with 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.
PER SERVING: 197 calories; 11g Fat (4g Sat.); 15mg Chol; 4g Fiber; 4g Pro; 23g Carb; 88mg. Sod; 1mg Iron; 71mg Calcium
Tip of the Day
Eat more fiber! Foods with fiber help keep you full longer. Try adding more fruits, veggies and whole grains to feel the benefits.