This strawberry crisp recipe is perfect in individual portions, whereby a nutty load is produced with a combination of almonds, walnuts and pecannies. So easy too!
Gluten-free strawberry-crispy recipe
I wanted to have a strawberry crispy with nothing but nuts – not a oats without wheat flour – to really highlight the taste and texture of the nuts. The results were pure delicacy! (If you are looking for a more traditional crisp recipe, try mine Cinnamon apple crispyPresent Blueberry peach crispy or Triple berry crispy.) To make this a healthy dessert, I sweetened the strawberries and nuts with honey and (absolutely optionally) added a frozen tablespoon of frozen yogurt to just love this hot/cold combination!
Why this strawberry crispy is an outstanding component
If local strawberries are in the season, I cannot resist this recipe! Here is what I love about it.
- Of course gluten -free. If you use cornstarch or arrow root as a thickener and almond flour in the crispy load, this recipe is a great option for people with gluten sensitivities, while they still use accessible, everyday ingredients.
- Lower sugar to sugar. By using honey to sweeten the strawberries and crispy topping, you can enjoy this dessert without feeling overdoing it on sugar.
- To make quick and easy. Fruit chips are one of the simplest desserts you can do! Simply mix the filling and topping and then put it together. There is nothing else!
What you need
Here is a list of ingredients you need to make these healthy strawberry crispy. Scroll down to the recipe card to find the amount of ingredients and recipe instructions.
For the filling:
- Spray – To prevent the filling from holding on to the edges of your baking movement. A gentleman filled with oil also works.
- Fresh strawberries -Use the strawberries in the season if you can. You have so much natural sweetness!
- Honey – Ahorn syrup can be used as a replacement.
- Fresh orange juice – The acidity really lets the strawberry taste pop.
- Corn starch – thickens the filling; Arrowroot can be used for a paleo -friendly option.
For nut covering:
- Nuts – I use cut almonds, chopped pecans and walnuts.
- Almond flour – acts as a folder for the covering and adds a mild nutty taste.
- Honey – Ahorn syrup can also be used here for a vegan strawberry crispy.
- Kosher salt – improves the taste and balances the sweetness of this recipe.
How to make strawberry crispy
The complete instructions can be found in the recipe card below, but here you will find an overview of what you have to do to create this strawberry crisp recipe.
- Prepare. Heat your oven to 350ºF and coat your opening with non -embroidery spray or oil.
- Make the filling. Stir the strawberries, the honey and the orange juice together in a large bowl. Then add the corn starch and throw it to coat it. Spoon the fruits into the baking dish.
- Do the topping. Stir the covering ingredients together in another bowl and share this mixture over the fruits.
- Bake. Place the impact on a baking sheet and bake it for 40 minutes or until the nuts are golden and the strawberries flow along the edges.
- surcharge. Add ice cream, frozen yogurt, beaten coconut cream or whipped cream and serve.
Tips and variations
Here are some tips and variations to adapt this healthy dessert to your taste.
- Make a big strawberry crispy. Making them in individual fluke is my preferred way of keeping portions in chess. You can also do this in an 8 x 8 base if you wish.
- Reduce the number of portions. This recipe can be easily halved for fewer portions.
- Switch on the fruits. Exchange the strawberries for blueberries or use a combination of berries. You need a total of 5 cups of fruit. You can also use apples or peaches for a different turn.
- Add herbs. Try to add a little more complexity in your dessert to the filling.
- Reinforcement of the orange taste. You can add additional orange shell to the strawberry filling in addition to the juice.
- Make a strawberry -rhubarb crispy. It adds a sharp note to add the sweetness of the berries!
How to save leftovers
- Refrigerator: Cover the baking dish with foil or plastic film and cool for up to 3 days.
- freezer: To keep it longer, wrap the baking dish in plastic film and film (two layers help prevent the freezer) and freeze up to 2 months. Turn up in the refrigerator before warming up.
- Recall: Warm the individual strawberry chips in a 350ºF oven until it is heated through or in the microwave. You can also eat them cold or room temperature, but I very much prefer that you are warmed up a little!
Yield: 8 Portions
Serving size: 1 crisp
-
Preheat the oven to 350f. Spray (8) eight 4-inch casserole with oil.
-
In a large bowl, sprinkle the strawberries, honey and orange juice in a large bowl of cornstarch and the fruit are covered.
-
Translated to the opening.
-
Combine the remaining nut covering ingredients in a medium -sized bowl with a fork and sprinkle the fruits.
-
Bake for 40 minutes or until the top is golden and the berries are soft and bubbling.
-
If you want, serve warm with 1 tablespoon of ice or whipped cream.
Last step:
Please leave a rating and comment on how you liked this recipe! This helps our business to thrive and continue to offer free, high -quality recipes for you.
Portion: 1 crispPresent Calories: 185 KcalPresent Carbohydrates: 24 GPresent Protein: 3.5 GPresent Fat: 10 GPresent Saturated fat: 0.5 GPresent Sodium: 38 mgPresent Fiber: 4 GPresent Sugar: 18.5 G