Easy Strawberry Crisp
Author: 
Recipe type: Dessert, Snack
Cuisine: Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
 
Easy Strawberry Crisp! A summer-inspired crisp that’s brimming with in-season strawberries and a crispy crunchy topping! Vegan, gluten free, and refined sugar free!
Ingredients
Filling
  • 4 cups fresh strawberries
  • 1 tablespoon maple syrup (sub honey if not vegan)
  • ¼ teaspoon vanilla extract
  • Pinch sea salt
Crisp Topping
  • 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
Instructions
  1. Preheat oven to 375 degrees and lightly oil a medium cast iron skillet or medium baking dish with olive or coconut oil.
  2. Wash, hull, and chop strawberries in half or in quarters, depending on their size. Add strawberries to prepared skillet or baking dish.
  3. Drizzle 1 tablespoon maple syrup, ¼ teaspoon vanilla extract, and a pinch of sea salt over the strawberries and stir to combine.
  4. 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.
  5. 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.
  6. Bake for about 15-20 minutes or until it's bubbling around the edges.
  7. Then, turn your oven to broil and broil for another 5 minutes to crisp up the top even more.
  8. Let cool for about 10 minutes, then serve. Top with coconut milk ice cream or serve as-is.
  9. Enjoy!
Notes
*Best when fresh, but will keep for 1-2 days covered in the refrigerator.
*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.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/easy-strawberry-crisp/