Gluten Free Strawberry Crisp
Nothing says summer quite like strawberries do! This gluten free strawberry crisp is one of my favorite summer recipes. It's bursting with flavor and since it's allergen friendly, you can serve it at any summer gathering!
Servings: 8 people
Ingredients
Strawberry Filling
- 2 lbs strawberries
- ½ cup coconut sugar
- ½ Tpsb lemon juice
- 1 teaspoon cinnamon
Crisp Topping
- 1 cup oats
- ½ cup cassava flour
- ½ cup coconut sugar
- ½ teaspoon cinnamon
- ⅔ cup cold butter or palm shortening
Instructions
- Preheat the oven to 400° Fahrenheit.
- For the filling, wash and prepare the strawberries. Remove the stems, and cut the strawberries in half.
- Gently mix together the strawberries, lemon juice, sugar, and cinnamon. Transfer to an 8x8 baking dish.
- For the crumb topping, mix together all the dry ingredients in a medium mixing bowl. Slice the butter in small chunks then add to the bowl.
- Using a pastry cutter or 2 butter knives, mix the butter into the dry ingredients. The goal is to have small crumbs of the butter and dry ingredients combined.
- Evenly put the crumb topping over the strawberry mixture. Place in the oven and bake for 30-40 minutes, or until the strawberries are softened. Enjoy!
