Description

This Healthy Strawberry Crisp features fresh strawberries and a delightful almond flour crumble, making it an irresistible dessert that’s not only easy to prepare but also deliciously healthy. Perfect for 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

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Instructions

Preheat your oven to 350°F and very lightly grease a 9" baking dish with coconut oil.
In a large bowl, toss the sliced strawberries with lemon juice, tapioca flour, a pinch of salt, and maple sugar, then spread them evenly in the baking dish.
In another bowl, mix almond flour, chopped almonds, coconut flakes, maple sugar, cinnamon, and sea salt. Add the softened coconut oil and vanilla extract, and mix until crumbly.
Sprinkle the crumble evenly over the strawberries, pressing down lightly in some areas to form chunks.
Bake for 40–45 minutes until the topping is golden brown and the filling bubbles at the edges.
Cool for 20–30 minutes before serving. Enjoy warm or at room temperature, with coconut whipped cream or vanilla ice cream.

Notes

For extra juiciness, use more tapioca flour if the berries are very juicy.
Allowing the crisp to cool helps the filling thicken for better serving.
Great for a dessert option or a cozy evening treat.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 100mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg