Strawberry Crisp with Whipped Vanilla Ricotta
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Cook time: 
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Serves: 6-8
 
This Strawberry Crisp with Whipped Vanilla Ricotta is a wholesome dessert made with coconut oil, almond meal, honey and oats and walnuts.
Ingredients
  • For the strawberries:
  • 1 pound 3 ounces (500g) strawberries, sliced
  • 1 tablespoon lemon (about ½ a small lemon)
  • For the crisp:
  • 2 tablespoons coconut oil, melted
  • ½ cup (130g) honey
  • ¾ cup (90g) almond meal (*see instructions below to make it homemade)
  • ¼ cup (30g) whole wheat flour
  • 1 cup (110g) rolled oats
  • ½ cup (55g) chopped walnuts
  • For the topping:
  • 300g (10oz) ricotta, drained
  • 1-2 tablespoons of pure maple syrup
  • 1 tablespoon honey (I used acacia which is runny)
  • 1 vanilla bean pod
  • Ground cinnamon, as needed
Instructions
  1. Preheat the oven to 375° (190°C). Grease a 9 x 13 inch baking dish. Toss the strawberries with the lemon juice and then spread them out in the baking dish.
  2. In a medium bowl, whisk together the coconut oil and honey then add the almond meal, whole wheat flour, rolled oats and chopped walnuts; stir until combined.
  3. Pour the crisp evenly over the strawberries then bake for 20-30 minutes. The crisp should be slightly golden.
  4. (Optional) With a whisk or hand mixer, whisk together the ricotta, maple syrup and honey. Scrape the vanilla bean seeds into the mixture with a knife and keep whisking until light and fluffy.
  5. Let the crisp cool for 10-15 minutes before serving. Top with the whipped vanilla ricotta and a dash of cinnamon or a scoop of vanilla ice cream.
  6. *To easily make the almond meal, simply put ¾ cup blanched or unblanched whole almonds into a food processor and blend until fine. Don’t over blend otherwise it will turn to almond butter.
Recipe by Italicana Kitchen at https://italicanakitchen.com/strawberry-crisp-with-whipped-vanilla-ricotta/