Description

This Healthy Strawberry Crisp offers a delightful combination of fresh strawberries and a crunchy almond flour topping. The recipe is simple and wholesome, making it perfect for gatherings or a comforting treat at home. Enjoy this guilt-free indulgence that highlights fresh fruit and nourishing ingredients.

Ingredients

Scale

2 lbs fresh strawberries, hulled and sliced
2 1/2 tablespoons tapioca flour or arrowroot – use 3 tablespoons if berries are very juicy
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

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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 another bowl, mix the almond flour, chopped almonds, coconut flakes, maple sugar, cinnamon, and sea salt. Add the softened coconut oil and vanilla extract, mixing until crumbly.
Sprinkle the crumble mixture evenly over the strawberries, pressing lightly to form chunks.
Bake for 40–45 minutes until the topping is golden brown and the filling is bubbling around the edges.
Allow the crisp to cool for 20–30 minutes before serving. Enjoy warm or at room temperature with coconut whipped cream or vanilla ice cream.

Notes

Use fresh, ripe strawberries for the best flavor.
For added sweetness, adjust the amount of maple sugar according to taste.
This crisp can be served warm or cooled, making it versatile for any dessert occasion.

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 10g
Sodium: 80mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg