Servings: 8 servings
Ingredients
Strawberry Filling
- 4 cups fresh strawberries stemmed and quartered
- 3 tablespoons maple syrup or honey
- 1-2 tablespoons freshly squeezed orange juice
- 1 tablespoon arrowroot or cornstarch (for thickening)
- pinch of Kosher salt or sea salt
Nutty Topping
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped slivered almonds
- 1/2 cup finely chopped walnuts
- 1/4 cup almond flour
- 2 tablespoons maple syrup or honey
- pinch of Kosher salt or sea salt
Instructions
- Preheat the oven to 350°F. Lightly coat eight 4-inch ramekins with cooking spray and place them on a parchment-lined sheet pan. In a large bowl, gently toss the strawberries with the maple syrup, orange juice, arrowroot or cornstarch and salt until evenly coated. Divide the filling among the ramekins.
- In a separate bowl, combine the chopped nuts, almond flour, maple syrup and a pinch of salt, stirring until the mixture comes together. Scatter the topping evenly over the strawberries. Bake for 30 to 40 minutes, until the topping is lightly browned and the filling is bubbling at the edges. Remove from the oven and let the ramekins cool on a wire rack for about 15 minutes. Serve warm with whipped cream or your favorite vanilla ice cream.
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