Description
This Healthy Strawberry Crisp shines with its mouthwatering flavor and easy preparation. Made with fresh strawberries, gluten-free almond flour, and a hint of coconut, it’s the perfect comfort dessert for any occasion.
Ingredients
Scale
- 2 lbs fresh strawberries, hulled and sliced
- 2 1/2 tablespoons tapioca flour or arrowroot
- 1 tablespoon lemon juice
- 1/4 cup pure maple sugar or coconut sugar
- pinch sea salt
- 1/3 cup raw almonds, chopped
- 1 cup blanched almond flour
- 1/3 cup refined coconut oil, softened
- 1/3 cup unsweetened shredded coconut
- 1/4 cup maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350°F and lightly grease a 9" baking dish with coconut oil.
- In a large bowl, toss the sliced strawberries with lemon juice, tapioca flour, sea salt, and maple sugar, then spread them evenly in the baking dish.
- In a separate bowl, mix almond flour, chopped almonds, coconut flakes, remaining maple sugar, cinnamon, and salt. Incorporate softened coconut oil and vanilla until a crumbly mixture forms.
- Sprinkle the crumble mixture over the strawberries, pressing lightly to form chunks.
- Bake for 40–45 minutes until the topping is golden brown and filling is bubbling around the edges.
- Allow to cool for 20-30 minutes before serving. Enjoy warm or at room temperature, especially with coconut whipped cream or vanilla ice cream.
Notes
For extra sweetness, increase maple sugar or coconut sugar.
This dessert is best served warm with a side of whipped cream or ice cream.
Letting the crisp cool helps the filling thicken for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg