Strawberry Hazelnut Crisp (Gluten-Free, Vegan)
A simple gluten-free, vegan dessert.
Servings 6 -8 servings
Calories 548kcal
Ingredients
- 3 pints strawberries about 6 cups, hulled and halved, large ones quartered
- ½ cup + 3 tablespoons sucanat*
- 2 ½ cups almond meal/flour
- ¼ teaspoon salt
- ½ teaspoon lemon zest
- ½ teaspoon pure vanilla extract
- ¼ cup melted coconut oil
- ½ cup chopped hazelnuts
Instructions
- Preheat the oven to 375 degrees Fahrenheit. You will need a 2 quart baking dish.
- In a large bowl, toss together the strawberries, ½ cup of the sucanat, 1 cup of the almond meal, salt, lemon zest, and pure vanilla extract until evenly combined. Transfer to baking dish.
- In a medium bowl, combine coconut oil, hazelnuts, and remaining 3 tablespoons of sucunat and 1 ½ cups almond meal. Sprinkle over the filling in baking dish.
- Bake for about 40 minutes or until topping is golden brown and the filling is bubbling.
- Serve warm with vanilla ice cream or coconut whipped cream for an extra treat!
Notes
Adapted from Luscious Berry Desserts.
*Coconut sugar would work well as an unrefined substitute for sucanat.
Nutrition
Calories: 548kcal | Carbohydrates: 46g | Protein: 13g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 100mg | Potassium: 436mg | Fiber: 11g | Sugar: 30g | Vitamin A: 30IU | Vitamin C: 140mg | Calcium: 150mg | Iron: 3mg