Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble

Here's a delicious recipe for Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble: 

For the Strawberry Filling: – 4 cups fresh strawberries, hulled and quartered – 1/4 cup granulated sugar – 2 tablespoons cornstarch – 1 tablespoon lemon juice – 1 teaspoon vanilla extract

– 1/4 teaspoon salt – 1/2 cup unsalted butter, melted – 1/4 cup creamy peanut butter – 1 teaspoon vanilla extract

Preheat Oven:Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similarly sized oven-safe dish. – 

In a large bowl, combine the strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. 

Make the Peanut Butter Oatmeal Cookie Crumble: – In a medium bowl, mix together the flour, oats, brown sugar, granulated sugar, cinnamon, and salt.

Assemble and Bake: – Sprinkle the peanut butter oatmeal cookie crumble evenly over the strawberry filling.

Serve: – Allow the crisp to cool for a few minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

For a gluten-free version, use gluten-free oats and a gluten-free flour blend. 

To add some extra crunch, you can sprinkle chopped nuts (such as almonds or pecans) over the crumble before baking. 

Enjoy your Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble! 

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