Strawberry Crisp with Vanilla Ice Cream
 
Prep time
Cook time
Total time
 
Throw together this simple, nutritious dessert! Made with berries, oats, almonds, and coconut sugar, you can enjoy this dessert without feeling guilty! Vegan & GF
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1½ lb strawberries, fresh or frozen and thawed, chopped
  • 1½ T. pure maple syrup
  • 1 T. lemon juice
  • 2 tsp. tapioca or corn starch
  • ⅓ cup coconut sugar
  • ¼ tsp. salt
  • ¼ cup GF all-purpose flour
  • 2 heaping T. Earth Balance or other nondairy butter substitute
  • ¼ cup almond slices or slivers
  • ¼ cup GF rolled oats
  • ½ tsp. cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Place cut strawberries in a medium bowl and set aside.
  2. In a small bowl or cup, whisk together the maple syrup, lemon juice, and corn starch. Pour mixture over the strawberries and toss to distribute.
  3. Spread the coated strawberries out evenly in a medium casserole dish. The berry layer should be about an inch to 1½ inches thick.
  4. In a separate bowl, stir together the coconut sugar, salt, and flour. Add the Earth Balance, cutting into pieces with the edge of a spoon. Using your hands, knead the pieces into the mixture until distributed and a crumbly dough forms. Stir in the almonds, oats, and cinnamon.
  5. Spread the crumble out over the strawberry layer and bake until brown and crisp and strawberries are bubbling, 35-40 mins.
  6. Serve hot with nondairy vanilla ice cream or coconut whip.
Notes
Leftovers may be kept in the fridge up to 3 days.

This is a great recipe to make with kids!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/04/25/strawberry-crisp-vanilla-ice-cream/