Description
This Healthy Strawberry Crisp features luscious strawberries topped with a crunchy almond flour crumble. It’s easy to prepare and perfect for satisfying sweet cravings while being gluten-free. Enjoy it warm or at room temperature for a delicious treat!
Ingredients
Scale
- 2 lbs fresh strawberries, hulled and sliced
- 2 1/2 tablespoons tapioca flour
- 1 tablespoon lemon juice
- 1/4 cup pure maple 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
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350°F and grease a 9" baking dish with coconut oil.
- In a large bowl, toss the sliced strawberries with lemon juice, tapioca flour, salt, and maple sugar; spread evenly in the baking dish.
- In a separate bowl, mix almond flour, chopped almonds, shredded coconut, maple sugar, cinnamon, and sea salt. Then, add softened coconut oil and vanilla, mixing until crumbly.
- Sprinkle the crumble evenly over the strawberries, pressing lightly for texture.
- Bake for 40–45 minutes until the topping is golden brown and filling is bubbling.
- Cool for at least 20–30 minutes before serving warm or at room temperature.
Notes
Store any leftovers in the refrigerator for up to 3 days.
Top with coconut whipped cream or vanilla ice cream for extra flavor.
This crisp can be made with other berries or fruits like blueberries or apples.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg