Gluten-free Strawberry Crisp (Dairy-free, Vegan)
A delicious dairy-free, Vegan, and gluten-free dessert made with a delicious fresh strawberry filling and topped in an almond flour and oat crisp topping.
Servings: 8
Ingredients
Strawberry filling ingredients:
- 5 cups strawberries hulled and quartered (5 cups = 32 ounces)
- 2 Tbsp tapioca flour (or arrowroot flour)
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 2 Tbsp maple syrup
Crisp topping ingredients:
- 1/4 cup coconut sugar
- 1 cup almond flour
- 1 1/2 cups Gluten-free rolled oats
- 1/2 tsp ground cinnamon
- 2/3 cup olive oil or melted coconut oil
- 2 Tbsp maple syrup
Instructions
- Preheat oven to 350º F. Put strawberries into a bowl and top with tapioca flour, lemon juice, vanilla and maple syrup. Mix, then pour into a 10 x 10 inch pan. Set aside.
- In a medium bowl, mix the coconut sugar, almond flour, gluten free rolled oats, and cinnamon with a fork. Set aside.
- In a smaller bowl, mix the oil with 2 Tbs maple syrup, and then pour it on top of the almond flour oat mixture. Mix until the dry ingredients are all wet and clumpy. Then evenly sprinkle the topping on top of the strawberries. Press down on the crisp with the back of your fork.
- Bake for 45-50 minutes or until topping has hardened, slightly golden and strawberries are bubbly.
- Serve warm. Highly recommend adding your favorite ice-cream on top!
Notes
- *Hulling the strawberries means to remove the green part of the strawberry.
- * Instead of maple syrup, you can use honey. (FYI, the recipe won't be Vegan if you use honey)
- * Instead of almond flour, you can use cashew flour, macadamia nut flour, sunflower seed flour, oat flour, or even regular white flour. Use whatever flour meets your dietary needs.
- * Instead of coconut sugar, you can use brown sugar.
- * Instead of olive oil, you can use avocado oil or coconut oil. If you use coconut oil, make sure to measure it in its melted state.
Nutrition
Calories: 411kcal | Carbohydrates: 56.4g | Protein: 6g | Fat: 20.9g