Ingredients
- 2 cups chopped strawberries (fresh)
- 1/4 cup water
- 1/4 cup agave nectar
- 2 tablespoons corn starch (plus 1 tablespoon cold water)
- FOR TOPPING
- 3/4 cup All Bran Cereal (ground up)
- 1 1/2 cup all0purpose flour (use 1/2 whole wheat, 1/2 white)
- 1/2 cup oats
- 3/4 cup brown sugar
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup butter (1 stick, cut into small pieces
- 4 tablespoons oil
- 1/4 teaspoon salt (omit if salted butter)
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
How to Make
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Step 1: Preheat oven to 375. Combine chopped strawberries, 1/4 C water and Agave Nectar in medium size pan over medium-high heat. Bring to boil, stirring occasionally.
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Step 2: Once at a boil, add slurry of cornstarch and tablespoon of water. Mix well with strawberries, bring to boil and let boil, stirring often, for 1 or 2 minutes. Remove from heat, set aside and let cool to room temperature.
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Step 3: While strawberry mixture cooling, mix together topping dry ingredients. Cut in butter into mixture until it looks like course sand. I add approximately 4 tablespoons of oil to the mixture to make sure it's not too crumbly. You may use 1 1/2 sticks of butter if you'd like and omit the oil.
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Step 4: Press half of the topping mixture into the bottom of an 8x8 baking pan. Spread cooled strawberry mixture on top of bottom crust. Add rest of crumb topping and gently press into strawberry mixture.
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Step 5: Bake at 350 for 45 minutes. Be careful removing from oven and the filling may be bubbly and lava-like! Let cool completely. Yum!
We hope you enjoy this recipe!
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