2cStrawberrieshulled and halved (or quartered, if large)
1/3cSugar
1/4cOrange Juice
1-1/2tspCornstarch(whisk together with the orange juice before adding to avoid clumping)
FOR THE CRISP TOPPING:
1/2cFlour
1/4cBrown SugarI used light brown
pinchSalt
1/2cQuick Cooking Oats
6tbspVegan MargarineCOLD
FOR SERVING:
Vanilla Almondmilk Ice Creamfor serving
Instructions
Preheat oven to 350 degrees.
FOR THE FRUIT MIXTURE:
Cut the fruit in similar 1" sized pieces. Toss with sugar.
In a measuring cup, dissolve the cornstarch in the orange juice until absorbed and then add it to the fruit.
Add to an 8x8 inch baking dish and place onto a lined cookie sheet in case it bubbles over. Set aside while we prepare the topping.
FOR THE CRISP TOPPING:
In a large bowl using a pastry blender (or bowl of an electric mixture with a paddle attachment), combine until moist and the mixture is in crumbles.
Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour (YES, you read that correctly), at 350 degrees until it's bubbling around the edges and slightly golden on top.
FOR SERVING:
Top with a scoop of your favorite vanilla almondmilk ice cream. Serve warm.