Healthy Strawberry Pretzel Crisp

For the Strawberries

• 1½ lbs. strawberries, quartered
• 1½ Tbsp cornstarch
• 2 Tbsp honey*
• 1 Tbsp lemon juice
• ½ tsp vanilla
• 1 lemon, zested

For the Crisp

• 1 C mini pretzel twists (gluten-free if necessary)
• ½ C rolled oats
• ⅓ C cooked quinoa
• ¼ tsp sea salt
• 2 Tbsp Country Crock 8% Butter Spread, melted
• 2 Tbsp honey*
• 1 Tbsp unsweetened applesauce

1. Preheat the oven to 375°F and spray an 8x10 baking dish with cooking spray. Set aside.
2. Add the mini pretzels to a food processor or high speed blender and pulse until a fine flour forms. There should be a few small pieces remaining.
3. In a small bowl, mix the pretzel flour, rolled oats, quinoa, and sea salt together until combined. In another small bowl, whisk together the melted butter, honey, and applesauce. Pour the wet ingredients into the dry ingredients and mix together until a crumble mixture forms. Chill in the fridge until assembly.
4. In another bowl, toss the strawberries in the cornstarch until well coated. Add in the honey, lemon juice, vanilla, and half the lemon zest. Pour the strawberries and all the juices into the prepared baking dish, spreading in an even layer.
5. Remove the crisp topping from the fridge and fold in the remaining lemon zest. Sprinkle the crisp topping in an even layer over the strawberries, then cover with foil.
6. Bake covered for 20 minutes, then remove the foil and bake uncovered for another 20-25 minutes until the top is crispy and the strawberries are bubbling around the edges.
7. Let cool 10 minutes before serving. Enjoy!

*To make this vegan, use maple syrup.

Nutrition facts are a calculated estimate of 1/6 of the pan, including the topping.