Coconut oil for greasing pans
For the strawberries
1 pound fresh strawberries, hulled and diced
2 tablespoons raw sugar or light brown sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch or tapioca starch
zest of 1 medium lemon
juice of half the lemon
For the crisp topping
1/2 cup gluten free rolled oats
1/4 cup raw sugar or light brown sugar
2 tablespoons gluten free flour
juice of the other half of the lemon
2 tablespoons extra virgin olive oil
Preheat the oven to 350°F. Lightly grease 6 individual baking pans with coconut oil and place them on a baking sheet to make transferring to and from the oven easier.
In a large bowl, toss the diced strawberries with the sugar, extract, cornstarch, zest and juice of half a lemon. Stir until the berries are completely coated with the cornstarch and all of the dry ingredients have moistened and created a pink sauce. Divide the strawberries and juices between the individual baking pans. Set aside.
Using the same mixing bowl, no need to wipe it out, toss the oats, sugar, flour, remaining lemon juice, and olive oil until incorporated. Top each baking pan with some of the prepared oat topping, spreading to cover as much of the berries as possible.
Bake for 30-35 minutes, until the filling is bubbling and the topping is golden brown. Rest at least 5-10 minutes before serving.
All of the ingredients can be combined into one larger baking dish, you may need to increase cooking time slightly.
You can use any type of fresh or frozen berries in these crisps, just make sure that you thaw frozen fruit first.
Keywords: strawberry, fruit crisp, oats