Strawberry Crisp In A Skillet

Dessert, Snacks, Vegan

This Strawberry Crisp In A Skillet is full of flavor, with a delicious crumb topping.  This dessert has a smooth and creamy filling and it was also quick and easy  to make.  I served mine with nondairy, vanilla ice cream.

 


Strawberry Crisp In A Skillet

Ingredients:
Topping:
1 cup of rolled oats
1/3 cup of coconut sugar
1 teaspoon of cinnamon
1/4 teaspoon of Himalayan salt
1/4 cup of melted coconut oil
Filling
2 1/2 cups of strawberries, sliced in half
3 tablespoons of sugar free maple syrup
1 1/4 teaspoon of vanilla extract
1 teaspoon of cinnamon
3 tablespoons of cornstarch
Directions:
-Preheat the oven to 350F. In a medium sized bowl mix the oats, almond flour, coconut sugar, cinnamon and salt. Pour the melted coconut oil and combine with a fork or spoon until crumbles form.
-In a larger bowl mix the filling ingredients and stir together until the cornstarch is combined. Pour the filling into a 10 inch cast iron skillet or a 9 by 9 inch baking dish. Spread the oat and almond topping evenly over the strawberries and place in the oven on the middle rack.
-Bake for 25-30 minutes or until the top is golden brown and the filling should be bubbling. Cool for 10 minutes before serving. Serve topped with nondairy ice cream or Greek yogurt. Enjoy!

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