Summer is my favorite season. Not because I don’t have school, and definitely not because of the weather. Summer is my favorite because summer food is the best food.
Summer desserts are some of the best things in the world; warm, gooey berries against cold ice cream… these are things I dream of–literally. But because I’m lactose sensitive and my body isn’t a fan of processed sugars, the traditional fruit crisp or crumble isn’t really my jam anymore.
Over Memorial Day weekend, I tested this recipe for a refined-sugar free, gluten-free crisp, at it was awesome. Because I made it for my family, I used butter as the binding agent, but coconut oil would work just as well, and in my opinion actually taste better.
June is the month where the barbecues start and the outdoor parties flourish, so I hope this healthier (but just as delicious) crisp will be on your menu this summer. Enjoy!
for the filling
- 2 cups sliced strawberries
- 1 teaspoon coconut sugar
- 1 tablespoon cornstarch
for the topping
- 1 ½ cups rolled oats
- ⅓ cup sliced almonds
- 1 teaspoon cinnamon
- 2 tablespoons coconut sugar
- 6 tablespoons butter (or melted coconut oil)
Preheat the oven to 375º F.
In a large bowl, combine the strawberries, coconut sugar and cornstarch and mix well until each strawberry is coated. The sugar draws the liquid out of the berries and the cornstarch thickens it; this is what makes fruit desserts so gooey and delicious.
In another bowl, whisk together the oats, almonds, cinnamon and second portion of coconut sugar. Mix until well combined, then add the butter and mix again.
Layer the strawberries into either 6 ramekins (what I used) or a small baking dish (think 8 by 8 or smaller). Then, top with the oat mixture and bake for 20-25 minutes. I put my ramekins on a baking sheet to make it easier to get them in and out of the oven without burning myself, but this also makes the crisp cook a little faster.
Once out of the oven, let cool for 5 minutes, but serve warm. I topped mine with plain yogurt.