Strawberry Crisp

Strawberry Crisp

With Easter coming this week, I wanted to share with you this super easy and oh so delicious dessert. The best news is that it’s Gluten free and Paleo.  So if you trying to eat healthy and know all those chocolate bunnies and treats are going to be staring at you , you won’t feel like you need to cheat.  Here is the Recipe!


For the Filling:

  • cooking spray
  • 5 cups fresh strawberries, stemmed and quartered
  • 1/4 cup honey
  • 1 tablespoon fresh orange juice
  • 1 tablespoon cornstarch (or arrowroot for Paleo)

For the Nut Topping:

  • 1/2 cup sliced almonds
  • 1/4 cup chopped pecans
  • 1/4 cup walnuts
  • 1/4 cup almond flour
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt


  1. Preheat oven to 350F.  Spray (8) eight 4-inch ramekins with oil.
  2. In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
  3. Transfer to the ramekins.
  4. Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
  5. Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
  6. Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.


Yield: 8 servings, Serving Size: 1 crisp

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 5
  • Calories: 185 calories
  • Total Fat: 10g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 38mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 18.5g
  • Protein: 3.5g


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