Healthy Strawberry Crisp
Servings: 6
Calories: 295kcal
This Healthy Strawberry Crisp recipe is made with only 7 ingredients and it's ready in one hour! Easy strawberry dessert to throw together, healthy and perfect for spring and summer. Gluten Free and Vegan friendly!
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Ingredients
- 3 1/2 cups quartered strawberries about 2 quarts
- 1/3 cup coconut sugar divided
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almond meal or flour
- 1 teaspoon ground cinnamon optional
- Pinch of sea salt
- 1/4 cup softened coconut oil ghee or butter
Instructions
- Prep Equipment: Preheat oven to 350ºF and grease a 9" pie dish, or similar size baking dish with coconut oil (or ghee/butter).
- Sweeten Strawberries: Evenly spread strawberries on bottom of baking dish and sprinkle on about 1 tablespoon coconut sugar.
- Make Crumble: In a medium bowl combine 1/4 cup coconut sugar, rolled oats, almond meal, ground cinnamon, salt and softened coconut oil. Use spoon to start mixing, but work in everything with hands at the end.
- Scatter Crisp: Distribute oatmeal mixture over top of strawberries in even layer.
- Bake: Bake for 40-50 minutes, until oatmeal mixture is golden and crisp, and strawberries start to bubble. Allow strawberry crisp to cool for 20 minute before serving with your favorite toppings. Whole milk vanilla yogurt, ice cream, or whipped coconut cream are all great options!
Video
Notes
STORAGE - Leftovers can be covered tightly with plastic wrap or transferred to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the toaster oven or microwave until warmed through.
EXTRA BROWN TOPPING - A reader noted they didn't get the browned topping they were after for a crisp. If you find this is a case, feel free to add an extra tablespoon of coconut oil, ghee or butter to the oat mixture.
Nutrition
Serving: 1/6th | Calories: 295kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 26mg | Fiber: 5g | Sugar: 15g