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.

Ingredients:

• 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

Directions:

1. Preheat oven to 375 degrees F.
2. Combine strawberries and lemon juice in a large bowl. Divide between 4 mini baking dishes.
3. In a small bowl, mix coconut flour, oats, sea salt, and cinnamon.
4. Add coconut oil and vanilla to flour mixture to make crumbly topping.
5. Scatter crumble over berries.
6. Bake until topping is golden brown and fruit is bubbling, about 20-25 minutes.

Serve warm or cold.

(serves 4)

What’s your favorite kind of pie?