This paleo strawberry ginger crisp is a super simple, healthy and delicious dessert that can be made in no time. The flavors are unique and impressive.
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.”
Well, duh.
I make a version of this strawberry crisp all the time.
Why its never made its way onto the site until now and I didn’t think of it sooner in my dessert panic attack, I really don’t know.
Skillet desserts like this fudgy paleo skillet brownie or this paleo salted chocolate chip cookie skillet are the best. Something about making it in the skillet makes it more acceptable to just take your spoon straight to it, right?
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 fruit crisp 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.
The strawberries bake until perfectly bubbly and sweet while the fresh ginger brings a nice little bit of tangy brightness to the recipe. I love this dessert during strawberry season but it can even be made with frozen strawberries at other times of the year.
Love this strawberry ginger crisp?
Try this pear crisp for another interesting fruit crisp combination. Or, if you’re in a rush – this microwave apple crisp is perfect! For a spring twist, swap the ginger for rhubarb and make a strawberry rhubarb crisp instead. If I’m not making rhubarb bread, that’s my go to use for the deliciously tart spring gem.
Or, stick with strawberries and give this strawberry almond galette a try!
Paleo Strawberry Ginger Crisp
Ingredients
For the Filling
- 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
- 1/2 teaspoon salt
For the Topping
- 1/2 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
- 1/3 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 tablespoon maple syrup
- 1 tablespoon coconut oil, in it’s solid state
Instructions
- Preheat oven to 350 degrees. Grease an 8″ skillet or 8×8 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
you have NO idea how excited I am that I have everything i need to make this, and it may just be my breakfast
This looks yumstastic!!! Can’t wait to try it!
This is an awesome recipe! Thanks for sharing it. I love Paleo recipes and can’t wait to try it!