This Gluten Free Strawberry Crisp recipe makes the perfect amount for two. Lightly sweetened, fresh strawberries are topped with a healthy oat and pecan crumble.
- 2 cups fresh, chopped strawberries*
- 1 Tbsp. maple syrup
- 1 tsp. lemon juice
- 1 tsp. arrowroot powder or tapioca starch
- 3 Tbsp. coconut sugar
- 3 Tbsp. almond flour
- 3 Tbsp. rolled oats
- 3 Tbsp. chopped pecans
- 3 Tbsp. melted butter ( like to use grass-fed or ghee)*
- 1 pinch sea salt
- Preheat the oven to 375F.
- In a bowl, mix together the chopped strawberries, maple syrup, lemon juice, and arrowroot powder. Set aside.
- In a separate bowl, crumble together the coconut sugar, almond flour, oats, chopped pecans, melted butter, and sea salt with your fingers. The mixture should stick together in clumps.
- Place two ramekins on a baking sheet with a rim. This makes it easier to take the crisps in and out of the oven.
- Pour the strawberry mixture into the bottom of the ramekins, dividing evenly between both.
- Sprinkle the crumble mixture on top of the ramekins, dividing evenly between both.
- Bake in the preheated oven for 17-20 minutes, or until the strawberries are bubbling around the sides and the crumble is a rich golden brown.
- Cool the ramekins on a wire rack until warm before serving. Best served with a dollop of cream (or coconut cream), vanilla ice cream, or Greek yogurt.
- This recipe is very forgiving. Feel free to multiply it to fit the needs of your group, or divide it in half to make a single serving!
- I prefer using fresh berries, but if you want to use frozen, double the quantity of the arrowroot powder.
- You could sub the butter for coconut oil
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 ramekin
- Calories: 551
- Sugar: 34 g
- Sodium: 61 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 46 mg
Keywords: crisp, crumble, strawberries, dessert, sweets