Fruit+lemonjuice+sugar topped with butter+sugar+flour = fruit crisp in it simplest form.
But it’s good to try new things, and maybe take the paleo road for once. Just for a dessert, nothing too drastic and you can give this ama-zuh-zing paleo strawberry apricot crisp a try.
But wait, WAIT...this crisp is not only paleo, it’s also vegan (just use maple syrup instead of honey). So this is one of those rare cases where paleo meets vegan. A total crowd pleaser.
Let’s say you’re an omnivore (an all-eater if you prefer), than with this dessert you can experience being a caveman and a vegan at the same time. Talking about hitting two birds with one stone.
Anyway, you should make this crisp not because it’s paleo or vegan but because it finger lickin’ good.
The top get crispy but the bottom stays super saucy.
Strawberries and apricots are a perfect pair, such as Bert & Ernie (now don’t pretend you never watched Sesame Street as a child, because either you’re lying or your parents hated you).
While the almond and coconut topping will make you crave for more. Promise.
My 10 years old niece devoured this paleo crisp like it was a warm chocolate chip cookie. And I didn’t even had to add a scoop of vanilla ice-cream on top to seal the deal.
She just seemed confused about the paleo thing, so I just told her it basically means that the recipe was given to me by Wilma Flintstones. I don’t think she believed me but she loved the idea.
And then we gorged ourselves with this paleo crisp while watching Disney's Robin Hood. Totally appropriate dessert / awesome kid movie pairing.
Paleo Strawberry Apricot Crisp Print this recipe!
Adapted from NYTimes.com and Martha Stewart
1 lb / 16 oz / 453 gr apricots (about 8), pitted and cut into sixth
1 lb / 16 oz / 453 gr strawberries, hulled and halved (or quartered if large)
1 teaspoon freshly squeezed lemon juice
3 tablespoons raw organic honey (or maple syrup)
pinch fine grain sea salt
1 teaspoon vanilla
½ teaspoon arrowroot powder*
½ cup / 2.5 oz / 70 gr chopped almonds
1 cup / 3.8 oz / 110 gr almond flour/meal
1 teaspoon ground cinnamon
¼ teaspoon fine grain sea salt
2 tablespoons coconut flour
¼ cup / 2.22 oz / 63 gr raw organic honey (or maple syrup)
4 tablespoons coconut oil
pinch of nutmeg (optional)
*arrowroot powder acts like cornstarch, I found it at Whole Foods in the spice section.
Preheat oven to 350°F (180°C). Place a rack in the middle.
In a large bowl, toss together the apricots, strawberries, lemon juice, honey, vanilla, salt, cinnamon and arrowroot powder. Set aside.
In a separate bowl mix chopped almonds, almond meal, coconut flour, salt, nutmeg (if using) and honey. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
Lightly grease (with 1 teaspoon of melted coconut oil) a 9-inch diameter baking pan or skillet.
Scrape the fruit mixture (with all the juices) into the baking pan. Spread the topping over the fruit in an even layer.
Bake in the oven for about 20 to 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from the oven and allow to cool at least 10 minutes before serving.
One serving scores 298 calories, 18 grams of fat, 8.7 grams of carbs and 6.25 grams of protein.