Strawberry Crisp
Recipe from Skinnytaste
Ingredients
Filling
- Cooking spray
- 5 cups fresh strawberries, stemmed and quartered
- 1/4 cup honey
- 1 tablespoon fresh orange juice
- 1 tablespoon cornstarch, or arrowroot for a paleo version
Nut topping
- 1/2 cup sliced almonds
- 1/4 cup chopped pecans
- 1/4 cup walnuts
- 1/4 cup almond flour
- 2 tablespoons honey
- 1/8 teaspoon kosher salt
Method
- Heat the oven to 350°F and coat eight 4-inch ramekins with cooking spray.
- Mix the strawberries, 1/4 cup honey, and orange juice in a large bowl. Sprinkle in the cornstarch and toss until the fruit is coated.
- Divide the filling among the ramekins.
- Mix all topping ingredients with a fork in a medium bowl, then distribute the mixture over the fruit.
- Bake for about 40 minutes, until the topping is golden and the berries are soft and bubbling.
- Serve warm, optionally with a spoonful of ice cream or whipped cream.