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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5-6 1x
- 32 ounces strawberries, quartered (leaves removed)
- 1/4 cup maple syrup
- juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 tablespoon tapioca flour
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
- Preheat oven to 350 degrees F. Grease a pie dish.
- In a large bowl, mix together strawberries, maple syrup, lemon juice, vanilla extract, cinnamon, and tapioca flour.
- 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.
- 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.
- Serve with coconut milk vanilla ice cream and mint on top!
You May Also Like:
Strawberry Swirl Cookie Ice Cream
Strawberry & Cream Collagen Shake
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Oh, Hi! I’m Juli.
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36 thoughts on “Strawberry Crisp”
Well fuck me running, yep this will be in my belly soon! Thanks Juli!!
Excited to try this! Can this be made with frozen strawberries as well or would you recommend sticking to fresh?
frozen may get a bit too soggy for this dish, but i haven’t tried it with frozen strawberries so i can’t say for sure
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!
I am looking for the nutritional aspects of this recipe but I don’t see it. I need a low carb dessert, with maple syrup in a recipe I am not sure how “low carb” it is. Can you share the nutrition information of this recipe? Thank you
you can easily plug this recipe into a nutritional calculator to find out the nutritional facts!
What brand of ice cream do you buy?
so delicious coconut milk ice cream or whatever looks best at the store! i think this was a vanilla bean gelato i found
Can’t wait for the body weight program!!!!
Love love love your blog! Can you make this ahead and bake it a few hours later?
Looks delicious! Definitely trying it! Can I use vegan butter in place of ghee?
Can you clarify that the strawberry amount is 38 oz? And I’ll definitely be making this!
oooo that’s my screw up! it should be 32 ounces. thanks for pointing that out!
Cannot wait to make this for me, myself and I to enjoy this weekend. Love this idea. It’s like summer in a dish!
Any ideas for how to adjust the recipe using frozen strawberries? I know that will create more liquid. Excited to try it!
I’m wondering the same about frozen strawberries…
yes, you can use frozen strawberries, it will just create more of a soupy/watery consistency
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*
hmmmmm well there will definitely be a bit of liquid in it, but there shouldn’t be a ton. did you use frozen strawberries?
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.
Delicious recipe. Thanks.
glad you liked the recipe Stacy!
I made this for Mother’s day and it was a huge hit, even my young nephews thought it was great.
awesome!! glad to hear it Melissa!
I think you meant to say strawberries on the last step, instead of apples.😬
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
glad you liked the recipe adriana!!
Do you think blackberries could be substituted for strawberries?
Made this tonight with fresh strawberries. Absolutely delicious but very soupy. Def had to serve in a bowl and scoop with a spoon. The flavor was amazingly good though.
well a crisp it made to be eaten in a bowl with a spoon haha! the juices from the fruit release when they are cooked, which creates the tasty liquid. the tapioca is used to soak up some of that, but at the end of the day, it’s made to be spooned haha. so glad you liked it still.
This was delicious!! I only had half the amount of strawberries I needed so I ended up halving the recipe for the strawberry filling but keeping the crisp topping portions as called for and it was amazing!! Will definitely make again 🙂 Thanks Juli!
so glad you liked the recipe Elizabeth!