Gluten-Free Strawberry Crisp with Almond Butter Crumble
Fresh, juicy strawberries baked under a lightly sweetened almond butter cookie crumble. This easy gluten-free and vegan strawberry crisp is ready in 40 minutes and impossible to stop eating.
Servings 4 servings
Calories 268kcal
Ingredients
For the strawberry filling
- 12 ounces fresh strawberries sliced
- 1 tablespoon maple syrup add more if your strawberries aren't too sweet
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca flour
For the almond butter cookie crumble
- 2 tablespoons ghee or coconut oil use coconut oil to keep vegan
- ¼ cup creamy almond butter
- ⅓ cup coconut flour
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare a 6 inch cast iron skillet or similarly sized pan, small baking dish, or two or three ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
- In a bowl, combine the sliced strawberries, maple syrup, vanilla extract, and tapioca flour. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.12 ounces fresh strawberries, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon tapioca flour
- In a different bowl, combine the ghee, almond butter, coconut flour, coconut sugar, cinnamon and salt. Mix until smooth and then crumble over the strawberry mixture.2 tablespoons ghee or coconut oil, ¼ cup creamy almond butter, ⅓ cup coconut flour, 2 tablespoons coconut sugar, 1 teaspoon cinnamon, ¼ teaspoon salt
- Bake for 30-35 minutes until the strawberries are bubbling and the crumble is firm and lightly browned. Serve with whipped coconut cream and a drizzle of almond butter.
Nutrition
Calories: 268kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 181mg | Potassium: 262mg | Fiber: 7g | Sugar: 13g | Vitamin A: 12IU | Vitamin C: 50mg | Calcium: 79mg | Iron: 1mg
