Honey Sweetened Strawberry Crisp with Toasted Coconut
A naturally sweetened dessert filled with hearty, nutritious ingredients. Make it for dessert, brunch, or even eat leftovers cold for breakfast!
Ingredients
Filling
- 2 pounds strawberries quartered
- 2 Tablespoons cornstarch
- 2 Tablespoons honey
- Juice of 1/2 a lemon
Crumb Topping
- 1/4 cup coconut oil room temperature
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour*
- 1/2 cup oats
- 1/2 cup unsweetened coconut flakes**
- 1/2 teaspoon baking powder
- a pinch of salt
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Put all filling ingredients into a baking dish, and stir to combine.
- 2. In a bowl, combine all ingredients for the topping except for the coconut. Mix well with a wooden spoon or your hands to completely distribute the coconut oil into the dry ingredients. Then, gently stir in the coconut.
- 3. Pour the topping mixture onto the strawberries and spread to evenly coat. Bake for 20-25 minutes, or until bubbling and browned.
- 3. Allow to cool slightly, and serve. Crisp is best eaten when warm, though leftovers still taste good cold atop yogurt for breakfast the next day. Store leftovers in the fridge.
Notes
*I used white whole wheat flour. Regular whole wheat or all purpose can be substituted. To make this gluten-free, you can use oat flour instead, or try swapping your favorite GF all-purpose mix.
**Unsweetened shredded coconut can be used if you can't find flakes. An equal amount of slivered almonds or chopped walnuts would also be good here.
**Unsweetened shredded coconut can be used if you can't find flakes. An equal amount of slivered almonds or chopped walnuts would also be good here.