Strawberry-Pineapple Crisps with Coconut Granola

Perfect for the spring and summer months, this Strawberry-Pineapple Crisps with Coconut Granola recipe is not just gluten-free but also free from grains, dairy, eggs, soy, and refined sugar.

5 from 1 vote

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Strawberry-Pineapple Crisps with Coconut Granola

Prep Time20 mins

Cook Time30 mins

Course: Dessert

Servings: 5

Calories: 473kcal

Author: Olga Miller

Ingredients

For the filling:

• ▢ 1 pound (454 g) fresh strawberries, hulled and halved (quartered if large)
• ▢ 3 cups (535 g) fresh pineapple, peeled, cored and diced into ½-inch cubes
• ▢ 3-4 tablespoons (45-60 mL) pure maple syrup (according to taste)
• ▢ 1 tablespoon (15 mL) pure vanilla extract
• ▢ 2 teaspoons (4 g) lime zest, from about 1 medium lime
• ▢ Pinch of kosher or fine sea salt

For the topping:

• ▢ 2 tablespoons (30 mL) pure maple syrup
• ▢ 5 tablespoons (75 mL) melted coconut oil, plus more for greasing the ramekins
• ▢ 1 cup (55 g) unsweetened coconut flakes
• ▢ ½ cup (45 g) sliced raw almonds
• ▢ 3 tablespoons (21 g) coconut flour
• ▢ ¼ teaspoon (0.7 g) ground cinnamon
• ▢ ½ teaspoon (3 g) kosher or fine sea salt
• ▢ Plain coconut yogurt , whipped cream, or ice cream, for serving (optional)

US Customary - Metric

Instructions

• ▢
  Place a rack in the middle of the oven; preheat to 350°F. Grease 5 (6-ounce) ramekins with coconut oil and set aside.
• ▢
  In a large bowl, toss strawberries, pineapple, maple syrup, vanilla extract, lime zest, and a pinch of salt to combine; set aside to let the flavors meld together.
• ▢
  In a medium bowl, stir together maple syrup and coconut oil. Add coconut flakes, almonds, coconut flour, cinnamon, and salt and stir to coat well.
• ▢
  Divide the fruit evenly between the prepared ramekins and top with the coconut mixture. Place the ramekins on a rimmed baking sheet and bake, uncovered, until the topping is golden brown and the filling is bubbling, about 25-30 minutes. The coconut burns easily, so stir the topping once or twice halfway through.
• ▢
  Let cool for at least 15-20 minutes before serving. Serve with coconut ice cream, whipped cream, or yogurt. Best if eaten the same day.

Nutrition

Nutrition Facts

Strawberry-Pineapple Crisps with Coconut Granola

Amount Per Serving

Calories 473 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 23g115%

Trans Fat 1g

Sodium 252mg11%

Potassium 490mg14%

Carbohydrates 43g14%

Fiber 9g36%

Sugar 29g32%

Protein 6g12%

Vitamin A 69IU1%

Vitamin C 101mg122%

Calcium 93mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!

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