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An Amazing Whole Grain Strawberry Cherry Crisp Recipe!

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Strawberries are sugar-sweet, irresistible, and omnipresent — even if you can’t pick your own, you’ll find pints and quarts of them at roadside stands and red seas of them in the produce aisle. Make this recipe the star in breakfast dishes, desserts, and even salads.

In Season: Fresh strawberries are available year-round in many regions of the country, with the peak season from April to June.

Whole-Grain Strawberry-Cherry Crisp

Whole-wheat flour adds an earthiness to the crunchy oat-and-coconut topping for this dessert. Scatter it over lightly sugared strawberries and cherries, then bake.

Total Cooking time: 1 hour 15 min | Prep Time: 15 mins | Servings: 6



  • 1/3 cup wholewheat flour
  • 1/4 cup unsweetened coconut flakes
  • 1/4 tsp coarse salt
  • 1/3 cup old fashioned rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 cup virgin coconut oil


  • 8 ounces strawberries, hulled and cut into 1/2 inch pieces (1 1/2 cups)
  • 2 tbsp packed brown sugar
  • 8 ounces fresh cherries, pitted and halved (1 1/2 cups)


1. Crumble: Preheat oven to 350 degrees. Combine all ingredients in a medium bowl; knead until oil is combined and mixture forms clumps.

2. Filling: Combine all ingredients in another bowl.

3. Transfer filling to a 9-inch pie dish. Top evenly with crumble. Bake until bubbling in center and topping is golden, 35 to 40 minutes. Let cool slightly before serving.

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