Monday, June 17, 2013

Summertime Strawberry Crisp!

The strawberries were screaming at me in the store today.  "Eat me!  Eat me!"  So, clearly I listened to them and bought a bunch.  May, June and July are the best time for strawberry picking.  So, if you live near a strawberry field, get out there and do some picking!

So what to do with these plump, red and juicy berry?  Tons of things!  Tonight I really wanted a nice summertime desert after enjoying a perfect picnic in the park.  What sounds better than a vegan strawberry crisp and a scoop of coconut vanilla "ice cream"?!?!  Seriously, if you don't enjoy this desert, there may be something wrong with you (unless you are allergic to strawberries).

Vegan Strawberry Crisp

I added walnuts for additional textures.  If you are allergic to nuts, this is not a make or break deal!  The recipe is still lip smacking good without nuts!

16 oz strawberries (hulled and quartered
1/4 c raw agave nectar
1/4 c chopped raw walnuts
2 tbsp flour (optional)
1/2 c organic brown sugar
1/2 c rolled oats
1 tbsp vegan butter (softened)
1 tsp cinnamon

preheat oven 350.  In a bowl, combine strawberries, agave nectar and walnuts.  The berries and walnuts should be glistening for the nectar.  Transfer into baking dish and spread evenly.
For the "crisp", add all remaining ingredients and mix until crumbly.  Even distribute the "crisp" on top of strawberry mixture.  Back for 40-45 minutes.
Serve with Coconut Non-Dairy Ice Cream!

Deliciously sexy strawberry desert!  

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