Gluten Free Strawberry Crisp (Vegan option)
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!