Description
A naturally sweetened dessert filled with hearty, nutritious ingredients. Make it for dessert, brunch, or even eat leftovers cold for breakfast!
Ingredients
- 2 pounds Strawberries, Quartered
- 2 Tablespoons Cornstarch
- 2 Tablespoons Honey
- ½ whole Lemon, Juiced
- FOR THE TOPPING:
- ½ cups Whole Wheat Flour
- ½ cups Oats
- ½ teaspoons Baking Powder
- 2 Tablespoons Honey
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- ¼ cups Coconut Oil, Room Temperature
- ½ cups Unsweetened Coconut Flakes (or Shredded)
Preparation
Preheat oven to 375ºF. Put strawberries, cornstarch, honey, and lemon juice into a baking dish. Stir to combine.
In a bowl, combine ingredients for the topping except for the shredded coconut. Mix well with a wooden spoon or your hands to completely distribute the coconut oil into the dry ingredients. Gently stir in the coconut.
Pour the topping mixture onto the strawberries and spread to evenly coat. Bake for 20–25 minutes, or until bubbling and browned.
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.
