Strawberry Crisp

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Spring has sprung and I COULD NOT BE HAPPIER! We have had beautiful weather for over a week and we have been spending almost every second of our days outside. I work outside, I work out outside, I eat lunch outside, and now I rollerblade around outside. It’s the best. And even though I’m a firm believer that fruit is kind of stupid, especially when you add it to dessert, I quickly change my opinion on that come spring. I love me a fruit crisp in the spring and summer. But the rest of the time…if you don’t serve me something that includes chocolate, you can go straight to hell.

PaleOMG Strawberry Crisp

PaleOMG Strawberry Crisp

I have whipped this crisp up 3 different ways now – an Apple Crisp, a Blueberry Crisp, and now it’s all about strawberry. This crisp topping is just absolute perfection. I’ve made a ton of crisps at home in the past with oats and never thought I’d be able to make something that was just as tasty with the right consistency, but this paleo crisp topping is where it’s at. You won’t miss the oats whatsoever! It has the right amount of sweet and salty, it’s chewy, and it makes any fruit really come alive. That sounds stupid, but you know what I mean. If you don’t, try this recipe then read that sentence again while you chew. You’ll get it.

PaleOMG Strawberry Crisp

PaleOMG Strawberry Crisp

If you’ve been following my blog for a while now, you probably noticed in the past that I was pretty religious about posting early in the morning every day. But now that the world has flipped upside down, my life has been all over the place, as I’m sure yours has, as well. Now I’m sharing post at 4pm instead of 7am and sometimes I’m not even able to get a post up. And I apologize for that. I know you could give a sh*t, but I still feel guilty because I always want to give you guys new stuff to read, cook, and check out. But I promise you I’ve still been working on other things for you guys! I launched my 3-month Power Program & Meal Guide on February 1st then my 30-day Power30 Program & Recipe Ebook on April 4th, and now I’m launching an 8-week bodyweight program next week on May 8th! Since so many of us are stuck at home these days with no gym access and/or no equipment (especially since EVERYTHING seems to be sold out), I wanted to put together a program to help people stay active, moving, and fit throughout this quarantine. I’m SO excited for this program to launch! I recorded all of it in my backyard with my iPhone so I’ll be walking you through each workout from the comfort of my own home while you work out in yours! I’ll be sharing an sneak peek into the program on Monday, so stay tuned for that! But in the meantime, I’m going to go sit on my back patio and eat some of this strawberry crisp while it’s still warm out of the oven! I recommend you do the same.

PaleOMG Strawberry Crisp

PaleOMG Strawberry Crisp

Strawberry Crisp

4.8 rating
5 reviews
PREP 15 minutes
COOK 45 minutes
TOTAL 1 hour
SERVES 5-6

INGREDIENTS :

For the crisp topping

  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 3 tablespoons ghee
  • 1 teaspoon baking powder
  • pinch of salt
  • coconut milk vanilla ice cream, for topping (or other dairy-free ice cream)
  • fresh mint, for garnish

DIRECTIONS :

  1. Preheat oven to 350 degrees F. Grease a pie dish.
  2. In a large bowl, mix together strawberries, maple syrup, lemon juice, vanilla extractcinnamon, and tapioca flour
  3. Then in a food processor, add all the ingredients for the toppings (except for the ice cream and mint) and pulse until broken down into a crumble texture that sticks together in a slight ball.
  4. Pour the strawberry mixture into the greased dish then use your fingers to place the crisp mixture evenly throughout the dish on top of the strawberries. Place in the oven to bake for 45 minutes. 
  5. Serve with coconut milk vanilla ice cream and mint on top!

by

INGREDIENTS :

For the crisp topping

  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 3 tablespoons ghee
  • 1 teaspoon baking powder
  • pinch of salt
  • coconut milk vanilla ice cream, for topping (or other dairy-free ice cream)
  • fresh mint, for garnish

DIRECTIONS :

  1. Preheat oven to 350 degrees F. Grease a pie dish.
  2. In a large bowl, mix together strawberries, maple syrup, lemon juice, vanilla extractcinnamon, and tapioca flour
  3. Then in a food processor, add all the ingredients for the toppings (except for the ice cream and mint) and pulse until broken down into a crumble texture that sticks together in a slight ball.
  4. Pour the strawberry mixture into the greased dish then use your fingers to place the crisp mixture evenly throughout the dish on top of the strawberries. Place in the oven to bake for 45 minutes. 
  5. Serve with coconut milk vanilla ice cream and mint on top!

by


PaleOMG Strawberry Crisp


PaleOMG Strawberry Crisp

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You May Also Like:

Apple Crisp

Blueberry Crisp

Strawberry Swirl Cookie Ice Cream

Strawberry & Cream Collagen Shake

Strawberry Peach Lemonade

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This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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24 thoughts on “Strawberry Crisp”

  1. Excited to try this! Can this be made with frozen strawberries as well or would you recommend sticking to fresh?

  2. Kari Wasmund

    I am loving being outside lately! It’s going to be in the 80’s this week and I love going for walks with the dogs but several neighbors have spotted snakes here and some are poisonous so now I’m terrified!

  3. Barbara Lamb

    Cannot wait to make this for me, myself and I to enjoy this weekend. Love this idea. It’s like summer in a dish!

  4. Any ideas for how to adjust the recipe using frozen strawberries? I know that will create more liquid. Excited to try it!

  5. I made this and it is so good! However, there was a LOT of liquid. Maybe if I use more tapioca flour in the strawberry mixture this would help? I am SO not a baker, but this looked SO good. And it is … just very “soupy”! Oh yea … strawberry juice!!! *Ü*

    4.0 rating

    1. hmmmmm well there will definitely be a bit of liquid in it, but there shouldn’t be a ton. did you use frozen strawberries?

  6. This was so good!! I think I used too many strawberries because the crust didn’t cover all of it but it definitely didn’t take away from the taste and mine didn’t turn out too soupy at all.

    5.0 rating

  7. Adriana Tovar Salazar

    This recipe was delicious! Everyone loved it!
    Two things: I had to double the ingredients for the crisp to cover my strawberries. There’s a typo on the recipe on step 4 where it reads apples. The ratios were perfect though.

    Thanks for this yummy ness

    5.0 rating

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