Grain-Free Strawberry Crisp

by Susan on May 13, 2017

I’ve been trying to make a more conscious effort than ever to serve up less sugar to my family. Since I’m off my usual workout routine and trying to heal up I’m super committed to avoided inflammatory foods. My husband has expressed a desire to break up with sugar, and I think we can all agree that our children are sweet enough as they are!

We all still like our treats, however, so I’ve been working at creating recipes that are more about natural sweetness than added (even if the added sweeteners are non-refined). This strawberry crisp lets the berries shine, and gets a double shot of crunch thanks to both almonds and pecans in the topping. I’m not going to lie: three out of four of my family members added a little vanilla ice cream on top. I’m sure you can guess who abstained! Honestly, this is delightful as is but of course is even more delicious served a la mode.

As written this recipe is gluten, grain and dairy-free. You can certainly substitute butter for the coconut oil in the topping if that works for you, or use honey in lieu of maple syrup for the berries.

Grain-Free Strawberry Crisp

4 cups fresh ripe strawberries halved
2 tbs. tapioca or arrowroot starch
2 teaspoons pure vanilla extract
juice of 1/2 lemon
2 tablespoons pure maple syrup

crisp topping:
1/4 cup almond meal
1/4 cup chopped pecans
1/4 cup sliced or slivered almonds, chopped
1 tb. palm sugar
1 tsp. ground cinnamon
pinch of salt
3 tbs. coconut oil, soft but not melted

Preheat oven to 350.

Combine strawberries, tapioca or arrowroot, vanilla, lemon juice, and maple syrup in a bowl. Transfer to a greased 8” x 8” baking pan.

To make the crisp topping, combine all ingredients except coconut oil in a bowl. Work the coconut oil through with your fingers, combining until you have a crumbly mixture. Evenly sprinkle on top of strawberry mixture.

Bake at 350 for 20 minutes and allow to cool a bit before serving.

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