Strawberry Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5-6 1x
Ingredients
Scale
- 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
Instructions
- 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!
Find it online: https://paleomg.com/strawberry-crisp/