Description

This Healthy Strawberry Crisp features fresh strawberries and a crunchy almond flour crumble, making it a delightful dessert that’s easy to prepare and gluten-free. Perfect for serving at dinner or as a comforting treat!

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

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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, salt, and maple sugar. Spread evenly in the bottom of the baking dish.
In another bowl, combine almond flour, chopped almonds, shredded coconut, maple sugar, cinnamon, and sea salt. Mix in softened coconut oil and vanilla until you have a crumbly mixture.
Sprinkle the crumble mixture evenly over the strawberries, pressing lightly to form chunks.
Bake for 40–45 minutes, or until the topping turns golden brown and the filling bubbles at the edges.
Let the crisp cool for 20–30 minutes before serving. It's fantastic warm or at room temperature, paired with coconut whipped cream or vanilla ice cream.

Notes

For juicier strawberries, use more tapioca flour as needed.
Make sure to let the crisp cool to allow the filling to thicken properly before serving.
You can enjoy this crisp warm or at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 10g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg