Strawberry-Almond Crisp Recipe

Ingredients:

• TOPPING:
• 1/2 cup sliced almonds
• 1/2 cup rolled oats (old-fashioned or quick cooking)
• 1/2 cup unsweetened coconut flakes
• 1/4 teaspoon kosher salt
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• FILLING:
• 1 pound strawberries, hulled and cut into quarters (or halved if small)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch or tapioca flour
• 1 teaspoon fresh lemon juice
• Pinch of salt

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, combine all topping ingredients and mix thoroughly. Spread onto a parchment-lined baking sheet and bake 10 minutes or until fragrant and lightly golden. Allow to cool on pan. Once cool, break into large pieces. If made ahead, store in air-tight container.
3. In a medium saucepan, combine all filling ingredients and cook 2 to 3 minutes over medium heat or until mixture is slightly thickened.
4. To serve, spoon fruit filling into 6-ounce ramekins or small dishes. Sprinkle generously with topping. May be enjoyed warm or at room temperature.
5. Cook's Tip:
6. The topping is delicious as a snack on its own. Make double the amount on two sheet pans and save half for munching on later or eating with your morning yogurt.