Food & Cooking Recipes Dessert & Treats Recipes Whole-Grain Strawberry-Cherry Crisp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 6 This golden crisp topping is chock-full of oats. Serve with a dollop of plain Greek yogurt, if desired. Ingredients Crumble ⅓ cup whole-wheat flour ⅓ cup old-fashioned rolled oats ¼ cup unsweetened coconut flakes ¼ cup packed brown sugar ¼ teaspoon coarse salt ¼ cup extra-virgin coconut oil Filling 8 ounces strawberries, hulled and cut into ½-inch pieces (1 ½ cups) 8 ounces fresh cherries, pitted and halved (1 ½ cups) 2 tablespoons packed brown sugar Directions Crumble: Preheat oven to 350 degrees. Combine all ingredients in a medium bowl; knead until oil is combined and mixture forms clumps. Filling: Combine all ingredients in another bowl. Transfer filling to a 9-inch pie dish. Top evenly with crumble. Bake until bubbling in center and topping is golden, 35 to 40 minutes. Let cool slightly before serving. Rate it Print