Cooked - Strawberry Crisp With Peanut Butter Oatmeal Cookie Crumble - New Recipe

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Home Pricing Community My Recipes

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Strawberry Crisp With Peanut Butter Oatmeal Cookie Crumble

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9.0

2 pounds strawberries, hulled and quartered

¼ cup pure maple syrup

2 tablespoons cornstarch (or arrowroot starch)

1 teaspoon vanilla extract

¼ cup salted butter, melted (or sub vegan butter)

¼ cup natural peanut butter

1 cup oat flour (or sub all purpose flour)

½ cup rolled oats

½ cup packed brown sugar

¼ teaspoon cinnamon

2 tablespoons dark chocolate chips, dairy free/vegan if desired

½ teaspoon coconut oil

Preheat your oven to 350 degrees F. Grease a 10-inch oven safe skillet or a 9x9 inch pan with nonstick cooking spray.
Place strawberries to the prepared pan and then add in maple syrup, cornstarch and vanilla extract. Stir until it’s well incorporated.
Make the topping: in a medium bowl, mix together the melted butter and peanut butter until smooth and well combined. Add in the oat flour, oats, brown sugar and cinnamon mix until well combined and it forms into a ‘cookie dough’ consistency. Sprinkle the mixture evenly over the strawberries.
Bake for 40-50 minutes until the filling is bubbling and the topping is nice and golden brown. Remove from the oven and allow to cool for 10 minutes before topping with the optional chocolate drizzle.
Once ready for the (optional) chocolate drizzle: add 2 tablespoons chocolate chips and coconut oil to a small microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted. Drizzle over the strawberry crisp, then scoop it up into bowls and top with a scoop of vanilla ice cream!

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