Strawberry Crisp
These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.
Course
Dessert
Servings
Prep Time
8
10
minutes
Cook Time
40
minutes
Servings
Prep Time
8
10
minutes
Cook Time
40
minutes
Ingredients
For the Filling
cooking spray
5
cups
fresh strawberries
stemmed and quartered
1/4
cup
honey
1
tablespoon
fresh orange juice
1
tablespoon
cornstarch
or arrowroot for Paleo
For the Nut Topping
1/2
cup
sliced almonds
1/4
cup
chopped pecans
1/4
cup
walnuts
1/4
cup
almond flour
2
tablespoons
honey
1/4
teaspoon
kosher salt
Instructions
Preheat oven to 350F. Spray (8) eight 4-inch ramekins with oil.
In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
Transfer to the ramekins.
Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.