Strawberry Crisp

By Elana’s Pantry
Yield 5 servings

Ingredients:

• 1 pound strawberries, sliced in quarters
• 1/2 cup blanched almond flour (not almond meal)
• 1/8 teaspoon celtic sea salt
• 1 tablespoon butter or palm shortening
• 1/2 cup blanched slivered almonds

Method:

1. Pile sliced strawberries in 5 half-cup ramekins until overflowing, and place on a baking sheet
2. Bake strawberries at 350°F for 30 minutes
3. Meanwhile, make topping in a food processor
4. Pulse almond flour, salt, and butter until pea-sized pieces of dough form
5. Briefly pulse in slivered almonds
6. Remove ramekins from oven
7. Spoon topping over baked strawberries
8. Bake 20-30 minutes at 350°F, until topping is golden-brown
9. Remove from oven and serve