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Strawberry Crisp
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Servings
5
mini-crisps
Ingredients
1
pound
strawberries,
sliced in quarters
½
cup
blanched almond flour (not almond meal)
⅛
teaspoon
celtic sea salt
1
tablespoon
butter or
palm shortening
½
cup
blanched slivered almonds
Instructions
Pile sliced strawberries in 5
half-cup ramekins
until overflowing, and place on a
baking sheet
Bake strawberries at 350°F for 30 minutes
Meanwhile, make topping in a
food processor
Pulse almond flour, salt, and butter until pea-sized pieces of dough form
Briefly pulse in slivered almonds
Remove ramekins from oven
Spoon topping over baked strawberries
Bake 20-30 minutes at 350°F, until topping is golden-brown
Remove from oven and serve
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
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Equipment
Half-Cup Ramekins
Baking Sheet
Food Processor
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!