You'll never know this delicious Strawberry Crisp is gluten free! Made with fresh or frozen strawberries and sprinkled with an almond flour-based crumb topping that's made without flour or oats, it's the easiest dessert recipe ever!
- 5 cups strawberries (approx. 2 lb.); sliced, fresh or frozen and thawed
- 3 tablespoon cane sugar
- 5 tablespoon cornstarch or arrowroot
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
for the topping:
- 1 1/4 cup almond flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup butter (regular or vegan); melted
Preheat oven to 350°. Grease a 9" pie pan with coconut oil or nonstick spray and set aside.
Slice strawberries and place them in a large bowl. Add the cane sugar, cornstarch, lemon juice, and vanilla to that same bowl and stir to combine. Allow the berries to sit for 5-10 minutes.
Meanwhile, make the crumb topping. Add the almond flour, brown sugar, cinnamon, and salt to a separate bowl and stir to combine. Melt the butter and pour it overtop; use a spoon to stir everything together.
Transfer the strawberries to your greased pie pan, then use your hands to sprinkle the crumb topping over the berries. Place the pie pan in the oven and bake for 28-32 minutes, or until the edges are bubbly and the top is golden brown.
Let the crisp sit for 5 minutes, then serve warm with a side of ice cream. Enjoy!
*Calories are per serving and are an estimation
*If using frozen strawberries, be sure to thaw them first and pat them dry; 5 cups of strawberries should be about 2 lb.
*To keep this vegan, use vegan butter
*If you don't want to use cornstarch, trying using arrowroot instead; if you don't want to use brown sugar, try coconut sugar instead
Calories: 268kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 155mg | Fiber: 4g | Sugar: 18g | Vitamin A: 248IU | Vitamin C: 54mg | Calcium: 63mg | Iron: 1mg