Bake fresh strawberries under an almond-studded oatmeal crust to make this delicious summer dessert. Serve it warm with a scoop of ice cream.

Yield: Serves 4.



  • 1/4 cup old-fashioned or quick-cooking rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed golden brown sugar
  • 1/4 tsp ground ginger
  • 1/4 cup salted butter, melted
  • 2 tbsp chopped toasted almonds, optional
  • 4 cups quartered strawberries
  • 1 tbsp granulated sugar
  • Ice cream, optional


  1. Preheat oven to 350°F.
  2. To prepare crumb topping, combine oats, flour, brown sugar and ginger in a bowl. Stir in melted butter until mixture is crumbly. Stir in almonds.
  3. Combine strawberries and sugar. Spoon into a greased shallow 2 quart baking dish. Sprinkle with crumb topping.
  4. Bake until juices are thick and bubbly and topping is golden brown, about 25 minutes. Serve warm with ice cream.
Nutritional analysis per serving:

263 calories, 12.4 g fat, 2.6 g protein, 37.8 g carbohydrate, 3.8 g fibre, 97 mg sodium

*Ingredient not included in nutritional analysis.