Description
Savor the delightful taste of Healthy Strawberry Crisp, featuring fresh strawberries and a simple almond flour crumble. This dessert is not only quick to prepare but also gluten-free, making it ideal for anyone looking for a wholesome treat.
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 or coconut flakes
- 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. 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 sugar. Spread the mixture evenly in the bottom of the baking dish.
- In another bowl, mix almond flour, chopped almonds, coconut flakes, maple sugar, cinnamon, and salt. Add the softened coconut oil and vanilla; combine until it forms a crumbly mixture without overmixing.
- Sprinkle the crumble evenly over the strawberries, lightly pressing in some places to form chunks.
- Bake for 40–45 minutes until the topping is golden brown and the filling bubbles at the edges.
- Allow the crisp to cool for 20–30 minutes before serving, enhancing the filling's thickness. Serve warm or at room temperature, perfect with coconut whipped cream or vanilla ice cream.
Notes
Ensure the baking dish is well-greased to prevent sticking.
If the strawberries are very juicy, use the higher amount of tapioca flour.
This dessert can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg