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paleo cherry strawberry crisp {paleo + vegan}


  • Author: Nyssa Tanner
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

Paleo cherry strawberry crisp is the perfect simple and healthy summer treat. Free of grains, refined sugar, and processed vegetable oils, it will nourish your summer bod from the inside out!


Scale

Ingredients

Kitchen tools you’ll need:

  • 1 2 qt or 8x8 baking dish 
  • Food processor or cutting board and knife

FOR FILLING

  • 3 cups pitted cherries 
  • 2 cups strawberries, hulled and quartered 
  • 1/8 tsp salt 
  • 1 1/2 tbsp lemon juice 
  • 1 tsp vanilla extract 
  • 2 tbsp maple syrup 
  • 1 tbsp arrowroot powder (to thicken fruit mixture)
  • Ghee or coconut oil to grease the baking dish

FOR TOPPING 

  • 1 cup of large unseated coconut flakes
  • 2 tablespoons raw pumpkin seeds 
  • 1/4 cup raw hazelnuts, chopped 
  • 1/4 cup chopped pecans 
  • 1 tbsp sesame seeds 
  • 1/4 tsp sea salt 
  • 1 tsp vanilla extract 
  • 3 1/2  tbsp maple syrup 
  • 1/3 cup ghee or coconut oil 
  • 1/4 cup coconut flour + 3 tbsp 

Instructions

For Prep

  • Move rack to the lower third of the oven and preheat to 350.
  • Grease all the sides of your 2 quart baking dish with ghee or coconut oil.

for filling

  1. In a large bowl, mix together cherries, strawberries, salt, lemon juice, vanilla extract, maple syrup and arrowroot powder. 
  2. Pour into greased baking dish.

for filling

  1. Pulse coconut flakes in a food processor until coarsely chopped (you can also do this step with a cutting board and a knife!)
  2. Chop pecans and hazelnuts, and add to a large bowl along with all other ingredients. 
  3. Mix together with your hands or a fork, until you get a dry crumbly consistency.

for assembly

  1. Top fruit with crumble. 
  2. Important! Bake on the lower third of your oven. The first time I made this I baked it in the middle of the oven and the top starting browning a little too soon, which resulted in an unfinished fruity base, and an over done top. By moving the crisp to the lower portion of the oven you give the fruit base a head start, and slow down the browning of the crumble on top. 
  3. Bake for 20 minutes. Check to make sure the top isn’t getting too brown, and bake another 5-8 minutes until top is golden brown, and fruit is bubbling! 
  4. Top with vanilla ice cream if desired, and serve!