Description
This Healthy Strawberry Crisp combines fresh strawberries and a delightful almond flour crumble for a light yet satisfying dessert. Enjoy the simple prep and irresistible flavors, making it perfect 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 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 and lightly grease a 9-inch baking dish with coconut oil.
- In a bowl, toss the sliced strawberries with lemon juice, tapioca, salt, and sugar. Spread this mixture evenly in the baking dish.
- In another bowl, mix almond flour, chopped almonds, coconut flakes, maple sugar, cinnamon, and salt. Add softened coconut oil and vanilla; mix until crumbly, being careful not to overmix.
- Evenly sprinkle the crumble over the strawberries, lightly pressing in areas to create chunks.
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbly at the edges.
- Let the crisp cool for at least 20–30 minutes before serving. Enjoy warm or at room temperature, ideally with coconut whipped cream or vanilla ice cream.
Notes
For juicier strawberries, use 3 tablespoons of tapioca flour.
Cool the crisp for proper thickening of the filling before serving.
This dessert pairs wonderfully with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg