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.
