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An easy recipe for a sweet strawberry crisp, made with natural sweeteners and gluten-free ingredients. Perfect with homemade yogurt, fresh whipped cream, or a small bowl of ice cream!
Scale
Ingredients
- 2 C strawberries, quartered
- 2 Tbsp coconut sugar
- 1 Tbsp arrowroot powder
- 1/2 tsp almond extract
Crisp Topping
- 1 C rolled oats
- 1/4 C arrowroot powder
- 1/4 C coconut sugar
- 1/4 C melted unsalted butter
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350.
- Stir together the filling ingredients, then transfer to a square baking dish.
- In the same bowl you stirred the filling, combine the dry ingredients for the crisp topping. Stir together with a fork, and then pour in the melted butter. Stir again with a fork until the topping is wet and thoroughly coated with the butter.
- Spread the crisp topping across the strawberry filling, then bake in preheated oven for 15-18 minutes until crisp and bubbly.