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This delicious strawberry oat and almond crisp recipie will jazz up your mornings

Give your breakfast a shot of flavor and energy with whole grains with this recipe from A Sweet Spoonful.
A Sweet Spoonful's Strawberry Oat Breakfast Crisp

Seattle — A good day starts with a good breakfast, and whole grains are a delicious, nutritious way to go. Seattle food blogger Megan Gordon of A Sweet Spoonful shares her favorite whole grain recipe with New Day Northwest.

Megan's blog, A Sweet Spoonful, is all about living and cooking in the PNW. She’s a former high school English teacher and now writes, develops recipes and founded Seattle based Marge Granola – small batch granola and cereals supporting local family farms/producers.

Megan Gordon's cookbook, "Whole Grain Mornings" 

From Megan, "I’ve always found almonds and strawberries to be a natural marriage, and this recipe celebrates that. The nutty streusel topping is pleasantly schizophrenic. Halfway between a crisp and a cobbler, it features both almond meal and sliced almonds. I often serve this morning crisp with a scoop of thick yogurt. This is one of those dishes you set out for a gathering or a slow Sunday, and if you keep a spoon nearby, it disappears slowly, bite by bite. If the craving strikes in the dead of winter, feel free to make this recipe with frozen berries instead."

A Sweet Spoonful's Strawberry Oat Breakfast Crisp

Serves 6 to 8

Topping

  • 1 ½ cups / 120 g sliced raw almonds
  • ½ cup / 70 g whole wheat pastry flour
  • ½ cup / 50 g rolled oats
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp muscovado sugar or dark brown sugar
  • ¼ tsp kosher salt
  • ¼ tsp ground nutmeg
  • 6 tspb / 85 g cold unsalted butter, cut into 1⁄2-inch pieces, plus more for greasing the pan
  • ¼ cup / 60 ml buttermilk

Filling

  • 1 ½ pounds / 675 g strawberries, hulled and halved (about 41⁄2 cups / 1.1 L)
  • 1/3 cup / 60 g natural cane sugar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp grated lemon zest
  • 3 tbsp cornstarch

Preheat the oven to 375°F. Butter an 11 by 7-inch baking dish.

To make the topping: Put 1 cup of the almonds in the bowl of a food processor fitted with the metal blade. Pulse for about 30 seconds, until you have a medium-fine almond meal. Add the flour, oats, baking powder, baking soda, muscovado sugar, salt, and nutmeg and pulse a few times to combine.

Add the butter and pulse until the mixture resembles coarse cornmeal, about 30 seconds. Slowly add the buttermilk and continue pulsing until all of the liquid has been added. At this point, the dough should have come together and will look quite clumpy but not too wet. Transfer the dough to a mixing bowl and stir in the remaining 1⁄2 cup sliced almonds. Place in the refrigerator while you prepare the filling.

To prepare the filling: Toss together the strawberries, sugar, lemon juice, lemon zest, and cornstarch in a medium bowl. Scoop into the prepared baking dish. rTo assemble and bake the crisp: Pile the topping over the strawberries in an even layer and place in the oven. Bake until the top is golden brown and the juices are thickening and bubbling, 35 to 40 minutes. Remove from the oven and cool for at least 1 hour before serving. While I do think this crisp is best enjoyed the day it’s made, if covered and stored at room temperature, it will keep for 1 additional day.

Make It Your Own: When rhubarb is in season, make a classic strawberry rhubarb crisp by swapping 2 cups of rhubarb for 2 cups of the strawberries. Cherries are another favorite and pair nicely with the almonds and oats.

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