Servings
4-6
Author:
Sweet, sun-ripened strawberries topped with an almond cardamom streusel and baked to perfection—isn't summer the best? Kristan Raines uses our delicious roasted almond oil for this beautiful summertime treat!
Ingredients
- 3/4 cup rolled oats
- 3/4 cup sliced almonds
- 3/4 cup all-purpose flour
- 3 tbs granulated sugar
- 2 tbs brown sugar
- 1 1/4 tsp ground cardamom
-
1/4 + 1/8 tsp table salt
- 4 tbs La Tourangelle Almond Oil
-
2 1/2 lbs strawberries, hulled and quartered
-
3 1/2 tsp cornstarch
- 2 tbs brown sugar
- 1 tsp vanilla bean paste, or extract
- 4 scoops vanilla ice cream, optional
Almond Crisp Topping:
Strawberry Filling:
Directions
Heat oven to 350 F.
- In a medium bowl mix together the oats, almonds, flour, both sugars, cardamom, and salt until combined. Add the almond oil and mix together until incorporated into the dry ingredients and the mixture takes on a clumpy appearance. Place the streusel in the fridge until ready to use.
- In a large bowl whisk together the sugar and cornstarch. Add the strawberry slices to the bowl along with the vanilla bean paste or extract, and fold until the strawberries are evenly coated.
- Pour the strawberries into a large ceramic dish and top with the streusel topping. Place on a baking sheet and bake until the topping has browned, and the juices are bubbling over, about 40-45 minutes. Remove from oven and let set for about 10-15 minutes before serving with ice cream. Enjoy!