Strawberries are an iconic summer treat – sweet, juicy and a little tart. Fresh strawberries can be easily transformed into a bubbly, fragrant and beautiful dessert. This crisp is a perfect way to enjoy strawberry season. A lightly sweetened crumbly topping made with a variety of chopped nuts adds a nice crispy texture to each bite. I find the best way to enjoy this crisp is by serving it warm, maybe with some frozen yogurt or ice cream of your choice. Enjoy the holiday weekend!
Pre-heat the oven to 350 degrees F. Coat 8 four-inch ramekins with cooking spray. Place the ramekins on a sheet tray covered with parchment paper. In a large bowl, gently combine strawberries with the maple syrup or honey, orange juice, arrowroot and salt. Gently toss to combine the ingredients until the fruit is evenly coated. Pour the filling into the greased ramekins.
Combine the chopped nuts together in a bowl. Add the almond flour, maple syrup or honey and salt and stir to combine. Scatter the topping over the filling in each ramekin. Bake until the nut topping is lightly browned and the filling is bubbling, about 30-40 minutes. Remove the tray from oven and let it cool on a wire rack for about 15 minutes. Serve with fresh whipped cream or your favorite vanilla ice cream. Serves 8.