In the absence of dessert in my house I kind of freak out. I brought home 2 big slices of fudge last week from Martha’s Vineyard knowing that would last me awhile since I live with the man who doesn’t like chocolate but early in the weekend I ate the last piece. I could feel the panic set in instantly. Sure, there are chocolate chips in the pantry and a jar of nutella when things get desperate but that just leads to far too many handfuls or spoonfuls of chocolateness. I can’t be trusted with a full bag or jar. Who has the kind of willpower to stop themselves when it’s just you, a spoon and a jar of nutella? WHO?
In these panic situations it’s like my brain just leaves my body. I can’t think of anything to make and it seems like there are absolutely no options whatsoever. All I hear in my head is “omg, omg, omg, you need dessert, WHAT ARE YOU GOING TO DO?!” While I was cutting up some strawberries for breakfast though, my brain came back from vacation and was all “dude, make a strawberry crisp.”
I make a version of this crisp all the time. Why 1. it’s never made it’s way onto the site until now or 2. I didn’t think of it sooner in my dessert panic attack, I really don’t know.
Don’t let the term “paleo” scare you in this. I’ve been making this well before “paleo” was even a hot topic. It’s really just a healthier version of a classic so if you accidentally eat half the skillet in one sitting there’s absolutely nothing to feel bad about. I might know a thing or two about that.
- 3 cups chopped strawberries
- 1 tablespoon freshly grated ginger
- zest from 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
- 2 tablespoons maple syrup
- 2 tablespoons tapioca flour/starch (you can substitute cornstarch if not paleo or arrowroot powder for this)
- ½ teaspoon salt
- ½ cup almond flour
- 1 tablespoon cashew flour (you can just use more almond flour if you don't have cashew flour, or just make your own by grinding plain cashews in a food processor)
- 1 tablespoon coconut flour
- ⅓ cup chopped walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ tablespoon maple syrup
- 1 tablespoon coconut oil (in it's solid state)
- Preheat oven to 350 degrees. Grease an 8" skillet or 8x8 baking dish.
- Combine all the filling ingredients in medium bowl and toss together.
- Combine all the topping ingredients except the coconut oil in another bowl and mix together. Add the coconut oil and cut into the mixture using a fork or your fingers until it becomes a crumbly texture.
- Pour the filling into the skillet or baking dish.
- Sprinkle the topping over the filling and bake for 20 minutes. The top should just have started to turn golden brown and the fruit bubbling.
- Remove from oven, let cool a few minutes and serve warm.