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
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.
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.
Pour the crisp evenly over the strawberries then bake for 20-30 minutes. The crisp should be slightly golden.
(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.
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.
*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/