Strawberry Skillet Crisp
A sweet strawberry crisp with no added sugars! The toasted nut and oat topping naturally sweetened with dates makes this the ultimate in strawberry goodness!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 1 cup gluten-free oats
- 2 cups almonds
- 6 Medjool dates pitted
- 2 tablespoons coconut oil melted
- 2 teaspoons cinnamon
- 2 pints fresh sliced strawberries
- 1 tablespoon coconut oil
- 1 tablespoon lemon juice
Start by placing 1 tablespoon of coconut oil in a 10 inch cast iron skillet. Place skillet in a 400 degree preheated oven.
Slice strawberries and then place strawberries and lemon juice into the preheated skillet. Return the skillet and strawberries to the oven while making topping.
To make the topping, place the almonds and dates in a food processor and mix until combined.
Then place the nut and date mixture into a large mixing bowl. Add the oats, melted coconut oil and cinnamon. Stir well until all the dry ingredients are coated.
Remove strawberries from oven and top with nut and oat mixture.
Return to the oven and bake for 25-30 minutes or until top is browned. Enjoy!