Ingredients

The following ingredients have 6 Servings
  • 3 1/2 cups quartered strawberries (about 2 quarts)
  • 1/3 cup coconut sugar, divided
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup almond meal (or flour)
  • 1 teaspoon ground cinnamon (optional)
  • pinch of sea salt
  • 1/4 cup softened coconut oil, ghee or butter

Instruction

  • Preheat oven to 350ºF and grease a 9″ pie dish, or similar size baking dish with coconut oil (or ghee/butter).
  • Evenly spread strawberries on bottom of baking dish and sprinkle on about 1 tablespoon coconut sugar.
  • In a medium bowl combine 1/4 cup coconut sugar, rolled oats, almond meal, ground cinnamon, salt and softened coconut oil. Use spoon to start mixing, but work in everything with hands at the end.
  • Distribute oatmeal mixture over top of strawberries in even layer.
  • Bake for 40-50 minutes, until oatmeal mixture is golden and crisp, and strawberries start to bubble. Allow strawberry crisp to cool for 20 minute before serving with your favorite topping. Whole milk vanilla yogurt, ice cream, or whipped coconut cream are all great options!