This past Sunday was one out of fairy tales. We attended church in the morning and then had a full day of fun. We went to the park to swing and watch the baby geese, then picked a million strawberries, played in the pool, and then she was so darn tired she took a nice nap while mama baked this gluten free strawberry crisp. It was one of those days I will remember for a long time and I hope we have many many more days like this to come. Usually Sunday’s include going to church and then spending time blogging. But my husband begged me to have a family day instead- he really didn’t have to twist my hand to hard. Have fun in the beautiful 80 degree weather instead of working? Yes please.
So now as baby girl naps, I type up this little gem of a recipe with the smell of the strawberry crisp wafting through the air. This strawberry crisp is made with delicious strawberries, a hint of natural sweetness from honey and the juice of a fresh orange, and is thickened with coconut flour. Then it is topped with gluten free oats, dates, and some coconut oil. Yummy. Delicious and healthy without added sugar. Can you get much better than that? Yes, by eating the whole crisp by yourself. Just kidding I shared. Only because I need a recipe taster. We polished this baby off in one day. Uh huh between the two of us… mostly me. This is why we don’t keep desserts in the house.
- Preheat oven at 350 degrees. Wash and slice 6 cups of strawberries and place in a bowl. Add honey, coconut flour, salt, orange zest, and juice from 1/2 orange. Stir and place in a baking dish or pie pan. Bake for 30 minutes.
- While the filling is baking, place 1/2 cup of oats and dates in a food processor or blender and pulse until dates are the size of a grain of rice. Mix the other 1/2 cup of oats into the date oat flour mixture and top strawberry filling. To finish the crisp, top oat mixture with small dollops of coconut oil or butter and bake for 30-40 minutes or until golden brown.
One way to make this recipe better… Add ice cream. Everything is better with ice cream.
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