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Easy Paleo Strawberry Crisp Recipe with Coconut Sugar Perfect for Summer

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A quick and easy paleo-friendly strawberry crisp made with coconut sugar and almond flour, perfect for a healthy summer dessert that is naturally gluten-free and refined sugar-free.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 1/4 cup coconut sugar (50g)
  • 1 tablespoon lemon juice
  • 1 tablespoon arrowroot powder or tapioca starch
  • 1 teaspoon vanilla extract (optional)
  • 1 cup almond flour (100g)
  • 1/3 cup coconut sugar (65g)
  • 1/3 cup shredded unsweetened coconut (30g)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup virgin coconut oil, melted (60ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with coconut oil or line it with parchment paper for easy cleanup.
  2. In a mixing bowl, combine the hulled and halved strawberries with 1/4 cup (50g) coconut sugar, 1 tablespoon lemon juice, 1 tablespoon arrowroot powder, and 1 teaspoon vanilla extract if using. Gently toss with a spoon until the strawberries are evenly coated. Set aside to macerate for about 10 minutes.
  3. In another bowl, mix together 1 cup (100g) almond flour, 1/3 cup (65g) coconut sugar, 1/3 cup (30g) shredded unsweetened coconut, 1 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Stir to combine dry ingredients well.
  4. Pour 1/4 cup (60ml) melted coconut oil into the dry mix. Use a spatula or your fingers to blend everything until the topping is crumbly but sticks together when pressed. It should feel slightly moist but not oily. Adjust with more coconut oil or almond flour if needed.
  5. Transfer the strawberry mixture to your prepared baking dish and spread evenly. Sprinkle the crisp topping generously over the berries, covering them completely.
  6. Bake in the oven for 30-35 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
  7. Let the crisp rest for 10-15 minutes before serving to allow the filling to thicken.

Notes

If topping browns too fast, cover loosely with foil halfway through baking. Be gentle when tossing strawberries to avoid mashing. Almond flour can be replaced with oat flour for nut-free version. Coconut oil can be swapped with unsalted butter if not strictly paleo. Frozen strawberries can be used if thawed and drained. Store leftovers covered in refrigerator up to 3 days and reheat gently in oven to keep topping crispy.

Nutrition

Keywords: paleo, strawberry crisp, coconut sugar, gluten-free, dairy-free, summer dessert, healthy dessert, almond flour, paleo dessert

Find it online: https://milaspoon.com/easy-paleo-strawberry-crisp-recipe-with-coconut-sugar-perfect-for-summer/