Easy Strawberry Crisp (vegan, gluten-free, refined sugar free)
This easy and healthy strawberry crisp is the perfect summer treat. The juicy strawberries paired with the granola like crisp is delicious!
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Ingredients
Filling
- 2 lbs strawberries, halved and quartered
- 1/4 cup coconut sugar (or brown sugar)
- 1/2 lemon, juiced
- 2 tbsp arrowroot starch (or cornstarch)
Topping
- 1/4 cup coconut sugar (or brown sugar)
- 3/4 cup rolled oats
- 1/2 cup oat flour
- 1/4 cup almond meal or almond flour
- 2 tsp ground cinnamon
- 2 tbsp pure maple syrup
- 1/4 cup melted coconut oil
Instructions
- Preheat oven to 350 degrees F. Grease a 9×9 (or you can use an 8×8) baking dish.
- In a large mixing bowl, add all the filling ingredients. Stir until well combined. Add to the baking dish.
- In the same mixing bowl and add all topping ingredients. Stir until well combined. Evenly sprinkle it over the strawberry filling and smooth it out with your spatula.
- Bake for 35 minutes or until the filling is bubbly and the topping is a deep golden brown. Let it cool for at least 30 minutes before serving. Enjoy!
- Best when fresh but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until warmed through.
Servings: 6