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
- 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!
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Oh, Hi! I’m Juli.
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