Strawberry Crisp | Skinnytaste

Strawberry Crisp | Skinnytaste

 

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.


Strawberry Crisp

I wanted to make a fruit crisp topped with nothing but nuts – no oats, no wheat flour, letting the flavors and texture of the nuts really stand out. The results were pure deliciousness!

I lightly sweetened the strawberries and nuts with honey, and (totally optional) added a heaping tablespoon of frozen yogurt on top for that hold/cold combination I just love!

Strawberry Crisp Variations and Tips:

  • A dollop of whipped cream or coconut cream would also be delish on top!
  • Making them in individual ramekins is my favorite way to keep portions in check. You could also make this in an 8 x 8 baking dish if you wish.
  • For less servings, this recipe can easily be halved.
  • Swap the strawberries for blueberries or make a combination of berries. You will need 5 cups of fruit total.

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

 

Strawberry Crisp

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

 

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

Directions:

  1. Preheat oven to 350F.  Spray eight 4-inch ramekins with oil.
  2. In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
  3. Transfer to the ramekins.
  4. Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
  5. Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
  6. Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.

Nutrition Information

Yield: 8 servings, Serving Size: 1 crisp

Amount Per Serving:

Freestyle Points: 6
Points +: 5
Calories: 185 calories
Total Fat: 10g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 38mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 18.5g
Protein: 3.5g

 All images and text ©Gina Homolka for Skinnytaste

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

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