madbaker | "Crisp" is an understatement.

This week's Resolution Recipe: Strawberry Poppy Seed Crisp.

3/4 lb hulled strawberries, quartered (I only had one basket's worth, so I used that plus one apple, cored and diced)
1/2 cup + 3 Tbsp brown sugar
zest of 1 lemon
1 tsp vanilla
1 cup almond flour
1 cup steel-cut oats (!)
2 Tbsp poppy seeds
zest of 1 orange
7 Tbsp cold unsalted butter, cut into pieces

Heat oven to 400. In a gratin dish or pie dish, toss strawberries with 3 Tbsp sugar, lemon zest, and vanilla. In a large mixing bowl, mix together almond flour, oats, poppy seeds, 1/2 cup brown sugar, and orange zest until combined. Cut the butter in until it reaches a sandy consistency. Spread on top of berries in a smooth, even layer.

Bake until top is golden and strawberries have shrunk and started to caramelize around the edges, about 25 minutes. Serve crisp with creme fraiche, ice cream, or custard.

What worked: This was actually pretty tasty, both as a dessert and as leftover breakfast. The apple worked well in bulking out the fruit without adding flavor. It reminded me of a strawberry-rhubarb pie, minus the rhubarb. Rhubarb rhubarb. Arugula.

What didn't: The steel-cut oats were hard and crunchy. It was like eating strawberry Grape Nuts^TM.

Will I make it again? I might in normal strawberry season, but I won't go out of my way to do so.