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Strawberry Crisp For Mother’s Day Brunch

Strawberry Crisp

DifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Introduction

This gluten-free strawberry crisp has a mix of walnuts, almonds, pecans. The flavors and texture of the taste really stand out with only nuts on top of it. You could add some honey to make it sweeter or a tablespoon of frozen yogurt on top to get a smooth taste.

Ingredients

For the Filling
 cooking spray
 5 cups fresh strawberries, stemmed and quartered
 ¼ cup honey
 1 tbsp fresh orange juice
 1 tbsp cornstarch
For the Topping
 ½ cup sliced almonds
 ¼ cup chopped pecans
 ¼ cup walnuts
 ¼ cup almond flour
 2 tbsp honey
 ¼ tsp kosher salt

Directions

1

Oven preheat to 350F and spray container with oil

2

Combine the strawberries, honey and orange juice in a large bowl, sprinkle with cornstarch and toss until fruit is covered.

3

Transfer to the container

4

Mix the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.

5

Bake 40 minutes or until the top is golden and the berries are soft and bubbly.

6

Serve warm, with 1 tablespoon of ice cream or frozen yogurt, if desired.

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Ingredients

For the Filling
 cooking spray
 5 cups fresh strawberries, stemmed and quartered
 ¼ cup honey
 1 tbsp fresh orange juice
 1 tbsp cornstarch
For the Topping
 ½ cup sliced almonds
 ¼ cup chopped pecans
 ¼ cup walnuts
 ¼ cup almond flour
 2 tbsp honey
 ¼ tsp kosher salt

Directions

1

Oven preheat to 350F and spray container with oil

2

Combine the strawberries, honey and orange juice in a large bowl, sprinkle with cornstarch and toss until fruit is covered.

3

Transfer to the container

4

Mix the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.

5

Bake 40 minutes or until the top is golden and the berries are soft and bubbly.

6

Serve warm, with 1 tablespoon of ice cream or frozen yogurt, if desired.

Strawberry Crisp For Mother’s Day Brunch

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