Strawberry-Granola Crisp

• 2 lb. strawberries, hulled, halved, quartered if large
• 3 Tbsp. raw sugar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. plus 1 1/2 tsp. cornstarch
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. pure maple syrup
• 1 cup old-fashioned oats
• 1/3 cup sliced almonds
• 1/3 cup unsweetened shreddednoconut
• 1/4 cup all-purpose flour
• Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)

1. Place a rack in lower third of oven; preheat to 350u0b0F. Toss strawberries, raw sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.
2. Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35-45 minutes. Let cool at least 30 minutes before serving.
3. Serve crisp with yogurt, whipped cream, or ice cream, if desired.
4. Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

strawberries, sugar, lemon juice, cornstarch, kosher salt, extravirgin olive oil, maple syrup, oldfashioned oats, almonds, coconut, allpurpose, yogurt

Taken from www.epicurious.com/recipes/food/views/strawberry-almond-oat-granola-crisp (may not work)