Jacquie’s Strawberry Crisp Recipe

1 pint fresh strawberries, washed and sliced
2 tbsp splenda (you can use sugar if you want, but I think you need 3-4 tbsp if you're using sugar)

Topping:
1/2 cup uncooked rolled oats
1/4 cup flour
1/4 cup firmly packed brown sugar (I want so try this with splenda brown sugar blend one day, but haven't, so IDK the conversion)
2 tsp ground cinnamon
1/2 tsp ground ginger
3.5 tbsp butter or margarine (softened)

I never actually measure the strawberries, I just make sure that I have enough to cover the bottom of a baking dish. If you use a really big baking dish (or if you just like the oatmeal topping like me), you should double the topping ingredients.

Spread out strawberries in the bottom of a baking dish. Sprinkle splenda over the strawberries, and lightly toss to coat. In medium bowl, combine oats, flour, brown sugar, cinnamon and ginger. Cut in butter until mixture is crumbly. Sprinkle topping over strawberries. Either cover and microwave for 7-10 minutes, or bake uncovered at 375 F for 25-30 minutes. Serve warm with vanilla ice cream.