Recipe (Re)creation: Paleo Strawberry Crisp

Is there anything in life sweeter than fresh strawberries? I mean, maybe? But debatable... My whole family swoons over these bright red berries and they magically disappear in minutes. I was tempted to just eat all of our latest pick from Blue House Farm, but I also knew we were heading out of town and there was no way we could eat all of our berries in a few days without some serious belly aches. So, berry crisp here we come! I always try to make my baking somewhat healthy, so I made a paleo version of one of my favorite crisps from childhood. Enjoy!

Ingredients:

For filling-

• 4 cups strawberries, trimmed and halved
• 1 Tbsp. tapioca flour
• 2 Tsp. vanilla extract
• 1/2 meyer lemon, juiced
• 2 Tbsp. maple syrup

For topping-

• 1 cup Bob's Red Mill Paleo Baking Flour
• 3 Tbsp. coconut oil, melted
• 3 Tbsp. maple syrup
• 1/2 tsp. kosher sea salt

Directions:

-Preheat oven to 350 degrees F. and mix the filling ingredients in a mixing bowl. 

-Transfer the filling to a pie dish and begin mixing the topping ingredients in the bowl. 

-Spread the topping over the strawberry filling and bake for 30 minutes.

-Let stand for 5-10 minutes and serve with vanilla ice cream.