First things first, these strawberries were picked fresh from a farm in Connecticut, then carried across multiple trains back to Brooklyn, landing in this breakfast crisp. Another exciting side-note is they were picked by my friend Alex's one-year-old niece. It was her first time strawberry picking and without her help this breakfast would not have turned out nearly as delicious as it did.
Make plans with friends and family to find a farm and go pick your own strawberries, for pies and jams or crisps like this and let us know how they turn out!
Strawberry Breakfast Crisp
1 1/2 cups strawberries, sliced
1 lemon, squeezed
1 cup oats
3 tbsp whole wheat flour, divided
1/2 tsp salt
1/3 cup walnuts, chopped
2 tbsp brown sugar
2 tbsp honey
2 tbsp pure maple syrup
1 tsp cinnamon
Mix strawberries with lemon juice and 1 tbsp flour, set aside. Combine oats, walnuts, cinnamon, salt, and remaining flour. In separate bowl mix syrup, honey and brown sugar. Add this to the oat mixture until combined. Line individual ramekins, or an 8x8 inch baking dish with the strawberries, top with oats, and bake at 350 for 25 minutes.