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Strawberry Hazelnut Crisp (Gluten-Free, Vegan)

A simple gluten-free, vegan dessert.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 servings
Author Tessa Fisher

Ingredients

  • 3 pints strawberries about 6 cups, hulled and halved, large ones quartered
  • 1/2 cup plus 3 tablespoons sucanat*
  • 2 1/2 cups almond meal/flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup melted coconut oil
  • 1/2 cup chopped hazelnuts

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. You will need a 2 quart baking dish.
  2. In a large bowl, toss together the strawberries, 1/2 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. In a medium bowl, combine coconut oil, hazelnuts, and remaining 3 tablespoons of sucunat and 1 1/2 cups almond meal. Sprinkle over the filling in baking dish.
  4. Bake for about 40 minutes or until topping is golden brown and the filling is bubbling.
  5. Serve warm with vanilla ice cream or coconut whipped cream for an extra treat!

Recipe Notes

Adapted from Luscious Berry Desserts.

*Coconut sugar would work well as an unrefined substitute for sucanat.