Description
This Healthy Strawberry Crisp features juicy strawberries and a crunchy almond flour topping, offering a simple and delicious dessert that’s perfect for family gatherings or a cozy night in.
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 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. Spread this mixture evenly in the bottom of the baking dish.
- In another bowl, mix almond flour, chopped almonds, coconut flakes, maple sugar, ground cinnamon, and sea salt. Add the softened coconut oil and vanilla, and combine until a crumbly texture forms. Do not overmix.
- Evenly sprinkle the almond crumble over the strawberries, pressing lightly to create some chunks.
- Bake for 40–45 minutes until the topping turns golden brown and the filling is bubbling around the edges.
- Once done, cool the crisp for 20–30 minutes to thicken the filling. Serve warm or at room temperature, delicious with coconut whipped cream or vanilla ice cream.
Notes
For a sweeter crisp, add more maple sugar to taste.
Serve with a scoop of ice cream for an indulgent dessert.
Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 238
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg