Apple Strawberry Crisp (Gluten Free, Paleo)
This mouth-watering Apple Strawberry Crisp is a simple, one-bowl dessert made with wholesome ingredients. Ready in under 45 minutes, it’s completely gluten-free, paleo-friendly, and refined sugar-free!
Equipment
- 1 9" baking dish
- 1 chef knife
- 1 cutting board
- 1 Large Mixing Bowl
Ingredients
For the Filling
- 2 medium apples sliced
- 3 cups strawberries sliced
- 2 teaspoon lemon juice fresh squeeze if possible
- 1 tablespoon tapioca starch
- 1 teaspoon cinnamon
- ½ teaspoon cardamom optional
- ¼ cup coconut sugar or light brown sugar
- 1 teaspoon vanilla extract
For the Crumble Topping
- 1 cup almond flour
- ¼ cup coconut sugar or light brown sugar
- 1 teaspoon cinnamon
- 4 tablespoon butter softened; can also use vegan butter or coconut oil
Instructions
- Prep. Preheat oven to 375F and grease a 9" pie dish with a little bit of butter or oil.
- Prepare fruit. Chop apples and slice strawberries into similar thicknesses. In a large mixing bowl, combine apples and strawberries.
- Mix crisp filling. Mix the remaining filling ingredients (lemon juice, tapioca starch, spices coconut sugar, and vanilla) mixing gently to combine, ensuring each of the fruits are fully coated with the sugar and spice mixture.
- Pour filling. Pour crisp filling into the greased 9" pie dish. Save the bowl for the next step!
- Prepare the crumble topping. In the same mixing bowl, an the same medium mixing bowl, add almond flour, coconut sugar and cinnamon, mixing gently to combine. Using your hands, gently massage softened butter into dry ingredients until texture is crumbly.
- Add crumble. Add the crumble topping to the filling in the pie pan and evenly distribute across to completely cover the crisp filling.
- Bake. Bake for 25-30 minutes or until crumble topping is slightly browned.
Notes
Pro tip: Top the crisp with vanilla ice cream or whipped topping, then drizzle with balsamic vinegar for a deliciously elevated treat.
Make ahead tip: If you would like to make this ahead of time, prepare filling and crumb topping separately and store in separate airtight containers in the fridge until you are ready to prepare.
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