Description

This Healthy Strawberry Crisp features fresh strawberries and a delightful almond flour crumble. It’s a simple yet satisfying dessert, perfect for any occasion, and made with wholesome ingredients that you and your guests will love!

Ingredients

Scale

2 lbs fresh strawberries (about 4 1/2 cups), 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

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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 sugar, then spread them evenly in the baking dish.
In another bowl, combine almond flour, chopped almonds, coconut flakes, maple sugar, ground cinnamon, and sea salt. Add softened coconut oil and vanilla extract; mix gently with a fork until crumbly.
Sprinkle the crumble mixture over the strawberries, pressing lightly to form chunks.
Bake for 40–45 minutes until the topping is golden and the filling bubbles at the edges.
Allow to cool for 20–30 minutes before serving. Enjoy warm or at room temperature with coconut whipped cream or vanilla ice cream.

Notes

For a sweeter crisp, increase the amount of maple sugar or coconut sugar.
If using very juicy strawberries, consider increasing the tapioca flour to 3 tablespoons to thicken the filling.
This dessert pairs well with whipped toppings like coconut cream or a scoop of ice cream.

Nutrition

Serving Size: 1/8 of the crisp
Calories: 290
Sugar: 12g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg