Strawberry Hazelnut Crisp

A simple, light dessert!

Posted by Tessa F.

About

Share

You Will Need (8 things)

  • 3 pt Strawberries (about 6 cups), hulled and halved
  • ½ cup plus 3 tablespoons Sucanat *
  • 2 ½ cups Almond Meal /flour
  • ¼ Teaspoon salt
  • ½ teaspoon Lemon Zest
  • ½ teaspoon pure Vanilla Extract
  • ¼ cup melted Coconut Oil
  • ½ cup chopped Hazelnuts

Steps (5 steps, 45 minutes)

  1. 1

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

  2. 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.

  3. 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.

  4. 4

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

  5. 5

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