Strawberry-Almond Crisp Recipe

Photo of Strawberry-Almond Crisp

Strawberry-Almond Crisp

Serves 3 to 4

The genius of this recipe is that the fruit is cooked on the stovetop while the topping bakes in the oven. This allows you to cook the fruit to your liking and keeps the topping crunchy.


  • 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
  • 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


  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.


Amount Per Serving (based on 4 servings)
Calories: 310
Fat: 19 g
Saturated Fat: 10 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 160 mg
Carbohydrates: 34 g
Fiber: 6 g
Sugar: 19 g
Added Sugars: 12 g
Protein: 5 g
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