Description
Enjoy a healthy twist with this Healthy Strawberry Crisp. Made with fresh strawberries and a delicious almond flour crumble, it’s an effortless dessert that delights every time. Perfect for sharing with loved ones at any occasion!
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, mix the sliced strawberries with lemon juice, tapioca flour, sea salt, and maple sugar. Spread the mixture evenly in the baking dish.
- In another bowl, combine almond flour, chopped almonds, shredded coconut, maple sugar, ground cinnamon, and sea salt. Add softened coconut oil and vanilla extract, then mix until crumbly.
- Sprinkle the crumble over the strawberries, pressing lightly in some areas to form chunks.
- Bake for 40–45 minutes until the topping is golden brown and the filling bubbles around the edges.
- Allow the crisp to 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
You can adjust the amount of arrowroot if your strawberries are particularly juicy.
For a nut-free version, consider using oats instead of almond flour in the crumble.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg