How did you spend your Mother’s Day? Our hubbies and kids spoiled us by taking us strawberry picking. And did we ever pick! We gathered the reddest, juiciest, most delicious strawberries we’ve ever tasted, all with the intent to make the yummiest berry treat! You know what a mama wants, a mama gets! So baking Freshly Picked Strawberry Crisp is what this Saturday is all about!
Freshly Picked Strawberry Crisp
4 cups strawberries, halved
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 tablespoons lemon juice
1 tablespoon agave syrup
1 cup oat flour
½ teaspoon fine grain sea salt
3 tablespoons extra virgin coconut oil
3 tablespoons agave syrup
Preheat oven to 350°F and place a rack in the middle.
In a large bowl toss halved strawberries, cornstarch, vanilla extract, and agave syrup. Set aside.
In another bowl mix together oat flour and salt. Add maple syrup and coconut oil and cut in the coconut oil until the mixture begins to form crumbs. Set aside.
Grease 6 individual ramekins.
Scrape the strawberry mixture into the baking pan.
Spread the topping over the fruit in an even layer.
Bake in the oven for about 25 minutes or until the topping has browned and the fruit bubbling.
Remove from the oven and allow to cool 10 minutes before serving.
*recipe inspired by The Iron You