Friday, August 13, 2010

Strawberry Clobber

cooking oil for coating pan
2.5 pints ripe strawberries, quartered
1 lemon, juiced, and not from that stupid little squeezy plastic lemon thing, that stuff is gross.
1/2 cup cornstarch
1/4-1/2 cup natural sugar, depending on how sweet your strawberries are
1.75 cups old fashioned oats
1/2 cup whole wheat pastry flour, just whole wheat will do, though
3/4-1 cup brown sugar, depending on how sweet you like your desserts
7 tablespoons Earth Balance
2 teaspoons cinnamon
pinch of salt

Preheat oven to 350. Coat 7X11 Pyrex type baking dish with Earth Balance or some sort of cooking oil. Set aside.

In a small bowl, combine natural sugar and cornstarch. In medium size mixing bowl add strawberries, lemon juice and sugar/cornstarch mixture. Stir it all around and there's yer fruit fillin'. Pour it into your baking dish.

For the topping, in a medium bowl, add all the ingredients listed under "Topping." Now, stick your hands in there and mash up the Earth Balance with all the dry ingredients. Pour on top of the strawberries and arrange it so you have an even layer. Don't pack it to firmly. This is optional, but you might want to add a few dashes of cinnamon on top.

Bake for about 30 minutes. Party in your tummy.

1 comment:

  1. I just picked up a huge container of strawberries at the produce market the other day, so I might have to give this a try :) Looks great!