Description
This delicious Strawberry Coconut Crisp recipe is super easy to put together and perfect for strawberry season. The perfect summer dessert that is also packed full of healthier, whole ingredients.
Ingredients
Scale
Topping:
- 1/4 cup almond flour
- 1/4 cup rolled oats
- 1/3 cup shredded coconut
- 1/4 cup finely chopped nuts (almonds, walnuts, etc)
- 3 tablespoons coconut sugar
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
Strawberry Mixture:
- 5 cups strawberries, stemmed and quartered
- 1 tablespoon coconut sugar
- Juice of half a lemon
- 1 tablespoon arrowroot starch
- To serve: ice cream, whipped cream or yoghurt
Instructions
- Preheat oven: Preheat to 400F/200C.
- Make topping: Mix together almond flour, rolled oats, shredded coconut, chopped nuts and coconut sugar in a bowl. Add in the melted coconut oil, honey and vanilla extract. Mix together until mixture is crumbly.
- Make strawberry mixture: Stir together the strawberry mixture ingredients in a large bowl.
- Assemble: Pour the strawberry mixture into a square baking dish (see notes) and scatter the topping mixture evenly over the top.
- Bake: Bake for 20 minutes or until strawberries are cooked and bubbling and topping is golden.
Notes
- I used a square 8×8 inch (20×20 cm), 2 QT (2L) glass baking dish. A typical rectangular casserole dish is too large and would require doubling the recipe. You could also bake this in individual ramekins.
- This dessert is also gluten-free and dairy-free
- Gluten-free: Make sure the oats state that they are gluten-free. Although oats are gluten-free themselves, there can be cross contamination in the facility that they come from.
- Dairy-free: Serve with a dairy-free option like dairy-free ice cream or coconut whipped cream.