Description

This Healthy Strawberry Crisp features juicy strawberries and a delightful almond flour crumble, making it a fantastic dessert. Simple to prepare, it’s perfect for family gatherings or as a healthy treat any time. You’ll love its sweet flavor, wholesome ingredients, and satisfying crunch.

Ingredients

Scale

2 lbs fresh strawberries, 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. Spread the mixture evenly in the baking dish.
In another bowl, combine almond flour, chopped almonds, coconut flakes, maple sugar, ground cinnamon, and sea salt. Mix in the softened coconut oil and vanilla extract until a crumbly texture forms without overmixing.
Sprinkle the crumble mixture evenly over the strawberries, pressing down slightly to form chunks.
Bake for 40–45 minutes or until the topping turns golden brown and the filling bubbles around the edges.
Allow the crisp to cool for at least 20–30 minutes to thicken before serving warm or at room temperature.

Notes

For a sweeter crisp, add an extra tablespoon of sugar to the strawberry filling.
Serve with coconut whipped cream or vanilla ice cream for extra indulgence.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/8 of the crisp
Calories: 290
Sugar: 12g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg