Strawberry Crisp

It’s strawberry season – and these beautiful berries are at the peak of deliciousness right now! Enjoy them in this not-to-sweet version of a strawberry crisp that’s perfect as a summer dessert or layered with Greek yogurt for a protein packed breakfast or snack.

Ingredients:

2 quarts of strawberries, washed, hulled, and cut into quarters
2 Tablespoons cornstarch (more if berries are very juicy)
2 Tablespoons granulated sugar
Juice of one lemon + 1 teaspoon of zest
½ cup old fashioned oats
½ cup of almond flour
3 Tablespoons brown sugar (packed)
1/3 cup coconut oil (more to grease pan)
1/2 teaspoon vanilla (optional)
½ teaspoon cinnamon
¼ teaspoon sea salt

Directions:

Preheat oven to 375 degrees.
Place strawberries in a large mixing bowl and add sugar, cornstarch and lemon juice.
Stir to coat strawberries evenly. Spread berries and all juice into an 8-inch square baking dish or 9-inch pie plate that is lightly greased with coconut oil.
In a separate bowl combine the oats, flour, brown sugar, vanilla, lemon zest, cinnamon and salt.
Add the coconut oil and mix until combined (mixture will be very crumbly).
Sprinkle the topping evenly over the strawberries.
Bake for 40-45 minutes, or until topping is dark golden brown and strawberries are thickened and bubbling.
Check crisp after 30 minutes, and lightly cover with foil if the topping is getting too dark, then continue baking until done.
Serve warm or at room temperature. Refrigerate leftovers in a tightly sealed container.

This article first appeared in the June 2025 edition of the HealthPerks newsletter.