Strawberry Raspberry Almond Crisp
Bursting with fresh berries and topped with a naturally sweetened crispy topping, Strawberry Raspberry Almond Crisp is a homey, satisfying dessert that's simple to prepare.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 12- oz packages frozen (whole strawberries, defrosted)
- 2 10- oz packages frozen raspberries (defrosted)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons pure maple syrup
- 1 tablespoon arrowroot powder*
- ¼ cup melted coconut oil
- ⅓ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 cups almond meal or almond flour
- ½ cup flaked (unsweetened coconut)
- ¼ teaspoon kosher salt
Instructions
- 1
Preheat the oven to 375 degrees.
- 2
In a 10.5 x 7-inch rectangular baking dish (I used this one), add the strawberries and raspberries and their juices, lemon juice, 2 tablespoons maple syrup, and arrowroot powder, stirring until well combined.
- 3
In a medium bowl, add the melted coconut oil, ⅓ cup maple syrup, vanilla extract, stirring until well combined. Add the almond meal, coconut, and salt, stirring until everything is well mixed.
- 4
Using your hands or a large spoon, sprinkle the topping mixture on top of the strawberries and raspberries.
- 5
Cook, uncovered, for 40-45 minutes, until the juices bubble around the edges and the topping is browned.
- 6
Remove from the oven and allow to cool at least 20 minutes prior to serving. Serve warm or at room temperature.