Preparation : 20 minutes
Cooking : 50 minutes
Servings : 6

Ingredients :

- 1.25 liters (5 cups) strawberries, quartered
- 60 ml (1/4 cup) cornstarch
- 15 ml (1 tbsp) fresh lemon juice
- 5 ml (1 tsp) vanilla extract
- 80 ml (1/3 cup) sugar
- 180 ml (3/4 cup) large flake oats
- 250 ml (1 cup) all-purpose flour
- 125 ml (1/2 cup) brown sugar
- 5 ml (1 tsp) cinnamon
- 1 pot of CARAMELS FAA fleur de sel caramel of 250 ml
- 125 ml (1/2 cup) melted butter

Instructions :

1. Preheat the barbecue to medium-high heat (around 220 °C – 425 °F).
2. In an aluminum tray or a 20 cm (8 in) square mold po), mix the strawberries with 45 ml (3 tbsp) of water, the cornstarch, lemon juice, vanilla and sugar. Even out the surface.
3. In a bowl, mix the oatmeal with the flour, brown sugar, cinnamon, half of the caramel and the butter until you obtain a mixture. grainy.
4. Spread the oat mixture over the egg mixture. strawberries.
5. Turn off the burners on one side of the grill. Place the tray on the grill on the side of the burners that are off for indirect cooking. Close the lid and cook for 50 minutes to 1 hour.
6. When removed from the barbecue, drizzle with the remaining caramel.