|Cover fruit with topping and bake! Make sure to place dish on a baking sheet, this will bubble and may spill over!|
|Now if you don’t have Pecans, you can substitute Walnuts or Macadamias, or whatever is your favorite!|
|Shoot!! I have to be quick to take a picture, those kids could smell this Crumble down the street!! Darn It!! Enjoy!! Nettie|
1 cup plus 2 tablespoons packed light-brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 pint strawberries (fresh or frozen)
- Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form. Add pecans, coconut and almond slivers to oat topping.
- In a shallow 2-quart baking dish or 9 inch Pie Plate, toss berries with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving. This post has been linked up to these fabulous BLOGS!This post has been FEATURED on these blogs!