Delicious and Versatile! Take your pick of brown or ivory teff flour to make this gluten-free sweet strawberry mango fruit crisp. I love to eat this crisp for breakfast topped with yogurt and chia seeds. Also delicious served warm from oven with ice cream or whipped cream.
4 cups sliced organic fresh or frozen strawberries
½ cup organic dried mangoes
2 cups organic rolled oats
1/2 cup ivory or brown teff flour
½ cup organic pecans
1/3 cup melted organic extra-virgin coconut oil
1/3 cup maple syrup + 1 Tablespoon
1 tablespoon organic vanilla extract
1/2 teaspoon sea salt[
Preheat the oven to 350ºF.
Spread the strawberries and dried mangoes over the bottom of an 8-inch square baking dish.
Put the rolled oats, teff flour, pecans, oil, 1/3 cup maple syrup, vanilla extract, and salt in a medium-size bowl and stir until thoroughly combined. Crumble the mixture over the strawberries and dried mangoes.
Stir 1 tablespoon of maple syrup into the water, and then pour the maple water over the top of the crisp.
Bake for 30 minutes, until the topping is crisp and the berries are tender. Serve warm.
Feel free to substitute other fresh, dried, or frozen organic fruits such as apples, peaches, pears, blueberries, figs, cranberries, or raisins. If you use pears, increase the baking time to 45 minutes.
Recipe Copyright © 2017 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Photos by Tracey Eller