Description

This Healthy Strawberry Crisp features a delicious almond flour crumble over juicy strawberries. It’s easy to prepare, using wholesome ingredients that make a perfect dessert or snack, satisfying your cravings and sweet tooth without guilt.

Ingredients

Scale

2 lbs fresh strawberries about 4 1/2 cups, 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 sugar, then spread them evenly in the baking dish.
In another bowl, combine almond flour, chopped almonds, coconut flakes, maple sugar, cinnamon, and sea salt. Add the softened coconut oil and vanilla, mixing until crumbly without overmixing.
Sprinkle the crumble over the strawberries, pressing down slightly to create chunks.
Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling.
Allow to cool for 20–30 minutes before serving. Enjoy it warm or at room temperature, ideally with coconut whipped cream or vanilla ice cream.

Notes

Use fresh strawberries for the best flavor and texture.
Adjust the amount of tapioca flour based on the juiciness of the berries.
This dish pairs well with coconut whipped cream for a delicious dessert option.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 12g
Sodium: 85mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg