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Tuesday, 12 June 2012

Quick and Easy Cheap and Healthy Guest Post: Healthified Strawberry Crisp

Quick and Easy Cheap and Healthy Guest Post: Healthified Strawberry Crisp

Link to Quick and Easy Cheap and Healthy

Guest Post: Healthified Strawberry Crisp

Posted: 12 Jun 2012 04:00 AM PDT

Ah–strawberry season. It's almost over in my Southern state of North Carolina, but it's just beginning elsewhere. One of my favorite summer pastimes is picking berries. And although I love eating them raw (and sometimes right off the plants!) or in a summertime smoothie, one of my family's favorite desserts is a warm-from-the-oven, juicy strawberry crisp.

But I'll admit: The strawberry crisps I've made in the past have been anything but healthy. But since we only have fresh strawberries once a year, we "sacrificed." However, the more I've learned about healthier alternatives to conventional sweeteners, the more I've realized that with just a few minor tweaks I can convert old favorite recipes into treats that come with much less guilt–not to mention less detriment to my family's health!

Without further ado, here's my new, improved "healthified" strawberry crisp recipe!

getting the ingredients ready

slicing up fresh sweet berries

stirring together the dry ingredients

cutting in the butter... almost done!


Healthified Strawberry Crisp

Ingredients

  • 6 cups fresh strawberries, washed and sliced (You can also use frozen…but fresh are oh-so-yummy!)
  • 1/2 cup organic sugar (evaporated cain juice)
  • 1 Tbsp. lemon juice
  • 1 cup + 3 Tbsp. white whole wheat flour
  • 1 cup sucanat
  • 2/3 cup rolled oats
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 10 Tbsp. cold, unsalted butter (OR 10 Tbsp. cold, unrefined coconut oil, which adds a slight, sweet coconut taste)

Instructions

  1. Combine berries, lemon juice, organic sugar, and 3 Tbsp. of flour in a large mixing bowl. Set aside.
  2. Combine all remaining dry ingredients, and cut in the butter (or cold coconut oil) with biscuit cutter or two knives. (If the coconut oil is melted, it will be much harder to spread the "crumble" on top of the berries.)
  3. Spread berry mixture in 9×13 in. baking dish. Sprinkle combined dry ingredients/butter on top of berries.
  4. Bake for 30 minutes at 400 degrees F.


Enjoy with a bowl of vanilla ice cream!

Have food allergies in your family? I make this gluten-free/dairy-free version for my daughter!

Thank you for subscribing to Quick and Easy Cheap and Healthy! Here's your free copy of Spring Into Smoothies All Summer Long. Enjoy!
at 04:08

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