Strawberry-Almond Crisp Recipe
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 just to your liking and keeps the topping nice and crunchy.
- 1/2 cup sliced almonds
- 1/2 cup oats
- 1/2 cup unsweetened coconut flakes
- 1/4 tsp kosher salt
- 2 Tbsp coconut oil
- 2 Tbsp Metropolitan Market Pure Maple Syrup
- 1 lb strawberries, hulled and cut into quarters (or halved if small)
- 2 Tbsp sugar
- 1 Tbsp cornstarch or tapioca flour
- 1 tsp lemon juice
- Pinch of salt
- Preheat oven to 350°F.
- In a large bowl, combine all the topping ingredients and mix thoroughly. Spread onto a parchment-lined sheet pan and bake for 10 minutes or until fragrant and lightly golden. Allow to cool on the pan. Once cool, break into large pieces. If made ahead, store in air-tight container.
- In a medium saucepan, combine all filling ingredients and cook for 2-3 minutes over medium heat or until mixture is slightly thickened.
- To serve, spoon fruit filling into 6-oz ramekins or small dishes. Sprinkle generously with topping. May be enjoyed warm or at room temperature.
- Cook’s Tip:
- 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.
Nutrition:Amount Per Serving (based on 4 servings)
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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