Strawberry Hazelnut Crisp

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• Step 1

  Preheat the oven to 375 degrees Fahrenheit. You will need a 2 quart baking dish.

• Step 2

  In a large bowl, toss together the strawberries, ½ cup of the sucanat, 1 cup of the almond meal, salt, lemon zest, and pure vanilla extract until evenly combined. Transfer to baking dish.

• Step 3

  In a medium bowl, combine coconut oil, hazelnuts, and remaining 3 tablespoons of sucunat and 1½ cups almond meal. Sprinkle over the filling in baking dish.

• Step 4

  Bake for about 40 minutes or until topping is golden brown and the filling is bubbling.

• Step 5

  Serve warm with vanilla ice cream or coconut whipped cream for an extra treat!

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