A summer-inspired crisp that’s brimming with in-season strawberries and an irresistible crispy crunchy topping!
Guess what time it is? It’s STRAWBERRY SEASON!!! Tell me, which do you like better, Christmas or strawberry season? Um, that would be strawberry season! BINGO. Wedding crashers anyone?
Anyway, clearly you can see how excited I am for strawberry season. They are my second favorite fruit, next to peaches, and when you can get in-season berries it’s truly a thing of beauty. They need little adornment since they have such full sweet flavor and are best eaten on their own or in a simple recipe requiring very little processing. Like with this Easy Strawberry Crisp!
I recently discovered sunflower seed meal and have been using it in pretty much all my recipes lately. It’s an amazing nut-free alternative to almond meal, which is commonly called for in many gluten free recipes, due to it’s ability to keep moisture in baked goods. But i’ve been trying to stay away from nuts and am SO glad I found sunflower seed meal!
In this strawberry crisp, it adds a delicious subtle nutty flavor reminiscent of peanut butter that makes it seriously addicting. Sunflower meal + strawberries = crisp heaven!
And bonus, it’s HEALTHY! Yup. This baby has 0 refined sugar, healthy fats, and is gluten free and vegan too!
This Strawberry Crisp is amazing on it’s own but is even better with a scoop or two of ice cream! Obviously. What’s not better with ice cream? Nothing I tell you, nothing.
You’re going to want that melty bit, trust me.
- 4 cups fresh strawberries
- 1 tablespoon maple syrup (sub honey if not vegan)
- ¼ teaspoon vanilla extract
- Pinch sea salt
- 1 cup gluten free rolled oats
- ½ cup sunflower seed meal (sub almond meal)
- 2 tablespoons maple syrup (sub honey if not vegan)
- 3 tablespoons olive oil or coconut oil
- Pinch sea salt
- Preheat oven to 375 degrees and lightly oil a medium cast iron skillet or medium baking dish with olive or coconut oil.
- Wash, hull, and chop strawberries in half or in quarters, depending on their size. Add strawberries to prepared skillet or baking dish.
- Drizzle 1 tablespoon maple syrup, ¼ teaspoon vanilla extract, and a pinch of sea salt over the strawberries and stir to combine.
- In a small mixing bowl, add 1 cup gluten free rolled oats, ½ cup sunflower seed meal (sub almond meal), 2 tablespoons maple syrup, 3 tablespoons olive or coconut oil, and a pinch of sea salt together. Stir until fully combined.
- Add a tablespoon or two of the crisp topping to the strawberries and mix together. Then add remainder of crisp mix on top of the strawberries and spread evenly.
- Bake for about 15-20 minutes or until it's bubbling around the edges.
- Then, turn your oven to broil and broil for another 5 minutes to crisp up the top even more.
- Let cool for about 10 minutes, then serve. Top with coconut milk ice cream or serve as-is.
*Great on it’s own, but even better topped with coconut milk ice cream or coconut whip.
*If you’re looking for a more traditional crisp, sub ¼ cup of the sunflower seed meal for gluten free flour.
*To make sunflower seed meal, add ½ cup sunflower seeds (you can use unsalted roasted or raw seeds) to a food processor or blender and pulse until it resembles clumpy sand.
*I’d LOVE to hear how this recipe worked out for you, so please leave a comment below and be sure to take a picture and tag it #peachandthecobbler on Instagram! XOXO