Happy Friday! Have you entered my Chia Warrior bar giveaway yet?
I’ve got another treat for you today: one of my new favorite healthy desserts. With Mother’s Day coming up, I thought it would be a fun time to share a seasonal dessert recipe. This is generally a very forgiving recipe, and you can use almost any kind of fruit. I made these in individual baking dishes, but you can make in one large dish if preferred.
So, backstory: While at lunch with a friend a few weeks ago, it came to light that I had never tasted strawberry pie. Weird, I know. Obviously, that had to be remedied. So that night, I decided to make an approximation just to get an idea. I officially understand what all the fuss is about.
So yeah, this strawberry crisp happened? Did you know there’s a difference between a crisp and a crumble? I’d always wondered about that—turns out that a crisp contains oats in the topping, whereas a crumble does not. The more you know…
This recipe happens to be fairly healthy. I like to top with plain Greek or Icelandic yogurt, but you can obviously do whipped cream (my mom’s 2-ingredient recipe is my all-time favorite) or vanilla ice cream instead.
- 2 pints sliced strawberries
- 1 lemon, juiced
- 2 tablespoons coconut flour
- 1/4 cup quick oats (gluten-free is desired)
- Dash of sea salt
- 1 teaspoon cinnamon
- 2 tablespoons teaspoon coconut oil, melted
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F.
- Combine strawberries and lemon juice in a large bowl. Divide between 4 mini baking dishes.
- In a small bowl, mix coconut flour, oats, sea salt, and cinnamon.
- Add coconut oil and vanilla to flour mixture to make crumbly topping.
- Scatter crumble over berries.
- Bake until topping is golden brown and fruit is bubbling, about 20-25 minutes.
Serve warm or cold.
What’s your favorite kind of pie?