Filling Ingredients:
- 5 heaping cups sliced strawberries
- 2 Tbsp arrowroot powder (or cornstarch)
- 2 tsp vanilla
- 1 Tbsp lemon juice
- 2 Tbsp coconut sugar
Crumble Ingredients:
- 1 cup rolled oats (certified gluten-free if needed)
- 1 cup almond flour (or coconut flour)
- 1/3 cup coconut sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup almond butter
- 1/3 cup melted coconut oil
- 1 tsp vanilla
Preparation:
- Preheat oven to 350°F.
- Prepare a 10.25-inch skillet with non-stick spray.
Filling:
- In a bowl, mix sliced berries, powder, vanilla, lemon, and coconut sugar.
- Let the mixture sit while you prepare the topping.
Topping:
- Combine oats, almond flour, coconut sugar, salt, and cinnamon in a separate bowl.
- Add almond butter, coconut oil, and vanilla. Mix with a fork or your hands until it forms a crumble that sticks together when pinched.
Assembly & Baking:
- Pour the berry mixture into the skillet.
- Sprinkle the crumble topping evenly over the berries.
- Bake for 35-40 minutes, or until the topping is golden brown.
Serving & Storage:
- Let the crisp rest for at least 15 minutes before serving.
- Serve with ice cream or whipped cream.
- Store any leftovers in the refrigerator.