This fruit crisp bakes chopped strawberries beneath a quick-oat topping flavored with butter and vanilla. The recipe makes eight servings.
Ingredients
- 3 cups chopped strawberries
- 1 teaspoon cornstarch
- 3 tablespoons granulated Splenda, divided
- 1 cup quick oats
- 1½ tablespoons butter, melted
- 1 teaspoon vanilla extract
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Combine the strawberries, cornstarch, and 1 tablespoon Splenda in a medium bowl.
- In a separate bowl, mix the oats, melted butter, vanilla, and remaining 2 tablespoons Splenda until well combined.
- Coat a 9-inch square or round baking dish with nonstick cooking spray.
- Spread the strawberry mixture evenly in the dish.
- Spread the oat mixture evenly over the strawberries.
- Bake for 30 minutes, or until the oats are golden brown and crisp.
Yield
Makes 8 servings.
