STRAWBERRY GINGER CRISP
SERVES 6 TO 8. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 1 HOUR.
An edgier take on a classic crisp, our version uses ginger and five-spice powder for a little heat. Make it in advance and pack it to go, adding yogurt to each as it’s served.
¼ cup whole-wheat flour, divided ¼ cup date sugar, divided 1 tbsp fresh orange juice 2 lb strawberries, chopped
2 tsp peeled and finely chopped ginger 1∕2 cup old-fashioned rolled oats 3 tbsp chopped unsalted walnuts
3 tbsp organic unsalted butter, melted ½ tsp Chinese five-spice powder whole-milk yogurt, optional
1. Preheat oven to 375°F. In a large bowl, wKisk togetKer tbsp flour, 1 tbsp sugar and orange juice. Add strawberries and ginger and toss.
2. Prepare topping: In a medium bowl, combine oats, walnuts, butter, remaining tbsp flour, 3 tbsp sugar and āve spice.
3. Transfer strawberry mixture to an 8 x 8-inch baking dish. Crumble oat mixture on top in an even layer. Bake until top is golden and base is bubbly, about 40 minutes.
4. Garnish servings with yogurt (if using).
PER SERVING (1∕6 of recipe): Calories: 168, Total Fat: 8 g, Sat. Fat: 4 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 23 g, Fiber: 4 g, Sugars: 11 g, Protein: 3 g, Sodium: 2 mg, Cholesterol: 13 mg