Easy Paleo Strawberry Crisp

Easy Paleo Strawberry Crisp

Ingredients

Serves 6

Fruit

4 cups / 17.5 oz / 500 gr strawberries, halved

2 tablespoons arrowroot powder (or tapioca starch or cornstarch)

2 teaspoons vanilla extract

1 tablespoons fresh lemon juice

1 tablespoon maple syrup (or honey)

Topping

1 cup / 4 oz / 110 gr almond flour (I used Bob’s Red Mill)

½ teaspoon fine grain sea salt

3 tablespoons extra virgin coconut oil (or butter)

3 tablespoons maple syrup (or honey)

Directions

Preheat oven to 350°F (180°C) and place a rack in the middle.

In a large bowl toss halved strawberries, tapioca starch, vanilla extract, and maple syrup. Set aside.

In another bowl mix together almond meal and salt. Add maple syrup and coconut oil and with your hands (or a pastry cutter) cut in the coconut oil until the mixture begins to form crumbs. Set aside.

Grease a 9-inch baking pan or a cast-iron skillet (or 6 individual ramekins).

Scrape the strawberry mixture into the baking pan.

Spread the topping over the fruit in an even layer.

Bake in the oven for about 25 minutes or until the topping has browned and the fruit bubbling.

Remove from the oven and allow to cool 10 minutes before serving.