Strawberry Lemon Crisp

By blum099

Ingredients

• Ingredients:
• Crisp Topping:
• 1 cup oats (certified GF, if desired)
• 1/2 cup gluten-free (or whole wheat) flour
• 1/4 cup shredded coconut
• 1/4 cup organic sugar, maple syrup, or agave
• nectar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 4-6 tablespoons melted coconut oil
• Strawberry Lemon Filling:
• 3 cups freshly hulled strawberries, halved
• 2 cups fresh raspberries (or use 2 more cup of
• strawberries- your preference!)
• 2 tablespoons lemon juice
• 1 1/2 tablespoons lemon zest
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger (optional)

Preparation

Step 1

Directions:
Crisp Topping: 
Combine all ingredients except coconut oil together in a medium sized bowl, stirring to
combine. Slowly add in the coconut oil, mixing until oats begin to clump and resemble coarse
crumbs.
Strawberry Lemon Filling:
Place all berries in a large mixing bowl. Sprinkle in lemon juice, lemon zest, cornstarch, vanilla,
and ginger (if using). Toss to evenly coat berries, then pour berry mixture into a greased 8x8
glass baking dish. Top with crisp topping and bake at 375 degrees for 45 minutes, until
mixture is bubbling and crisp is golden in color. Let cool before serving, and save any extras in
the fridge for several days. Makes 6-8 servings. Enjoy!