Whole-Grain Strawberry-Cherry Crisp

Crisps are wonderfully easy and forgiving baking. I love the balance of sweet and salty! These recipes are treats because of the sweet and flour but they are really great treat choices for the season where we are inspired to occasionally sweeten our amazing local fruit! Both recipes include healthy fats, high fiber and very moderate natural sweetener.

This Strawberry-Cherry Crisp recipe is from Good Taste with Tanji.

Whole-Grain Strawberry-Cherry Crisp.pdf

Download PDF • 102KB

Ingredients:

Crumble:

• 1/3 cup whole-wheat flour

• 1/3 cup old-fashioned rolled oats

• 1/4 cup unsweetened coconut flakes

• 1/4 cup packed brown sugar

• 1/4 teaspoon coarse salt

• 1/4 cup extra-virgin coconut oil

Filling:

• 8 ounces strawberries hulled and cut into 1/2-inch pieces (1 1/2 cups)

• 8 ounces fresh cherries pitted and halved (1 1/2 cups)

• 2 Tablespoons packed brown sugar

Instructions: 

Crumble:

• Preheat oven to 350 degrees. Combine all ingredients in a medium bowl; knead until oil is combined and mixture forms clumps.

  
  

Filling:

• Combine all ingredients in another bowl.

• Transfer filling to a 9-inch pie dish. Top evenly with crumble. Bake until bubbling in center and topping is golden, 35 to 40 minutes. Let cool slightly before serving.

IF looking for a paleo version (grain free, flourless and sweetened with maple syrup) enjoy this one instead!

Paleo Cherry Strawberry Crisp.pdf

Download PDF • 125KB

Ingredients:

Kitchen tools you’ll need:

• 1 2 qt or 8x8 baking dish 

• Food processor or cutting board and knife

FOR FILLING

• 3 cups pitted cherries 

• 2 cups strawberries, hulled and quartered 

• 1/8 tsp salt 

• 1 1/2 tbsp lemon juice 

• 1 tsp vanilla extract 

• 2 tbsp maple syrup 

• 1 tbsp arrowroot powder (to thicken fruit mixture)

• Ghee or coconut oil to grease the baking dish

FOR TOPPING 

• 1 cup of large unsweetened coconut flakes

• 2 tablespoons pumpkin seeds 

• 1/4 cup hazelnuts, chopped 

• 1/4 cup chopped pecans 

• 1 tbsp sesame seeds 

• 1/4 tsp sea salt 

• 1 tsp vanilla extract 

• 3 1/2  tbsp maple syrup 

• 1/3 cup ghee or coconut oil 

• 1/4 cup coconut flour + 3 tbsp 

Instructions:

For Prep

• Move rack to the lower third of the oven and preheat to 350.

• Grease all the sides of your 2 quart baking dish with ghee or coconut oil.

For filling

1. In a large bowl, mix together cherries, strawberries, salt, lemon juice, vanilla extract, maple syrup and arrowroot powder. 

2. Pour into greased baking dish.

For crumble

1. Pulse coconut flakes in a food processor until coarsely chopped (you can also do this step with a cutting board and a knife!)

2. Chop pecans and hazelnuts, and add to a large bowl along with all other ingredients. 

3. Mix together with your hands or a fork, until you get a dry crumbly consistency.

For assembly

1. Top fruit with crumble. 

2. Important! Bake on the lower third of your oven. The first time I made this I baked it in the middle of the oven and the top starting browning a little too soon, which resulted in an unfinished fruity base, and an over done top. By moving the crisp to the lower portion of the oven you give the fruit base a head start, and slow down the browning of the crumble on top. 

3. Bake for 20 minutes. Check to make sure the top isn’t getting too brown, and bake another 5-8 minutes until top is golden brown, and fruit is bubbling! 

4. Top with vanilla ice cream if desired, and serve!

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Our Picks for Ingredients in this Recipe:

• Old-Fashioned Rolled Oats

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We recommend you always use organic ingredients when available to reduce chemical exposure for your good health.