This wholesome Strawberry Crisp is very crispy on the outside and tender on the inside. The perfect breakfast or spring-summery dessert with ice cream or plant-based yogurt. The aroma of lemon zest with the strawberries is the perfect combination. Naturally Sweetened with only fruits (no sugar or syrups!) and with 100% wholesome ingredients.

Ingredients for this Wholesome Strawberry & Hazelnut Crisp Recipe:

• Wholesome ingredients: Oats and oat flour, almonds and hazelnuts, and EVOO (Extra Virgin Olive Oil).
• The Natural Sweetener: Strawberries, Date Paste or dates, lemon zest, and cinnamon.

How to make this Strawberry & Hazelnut Crisp:

1. Preheat the oven to 180°C. Thinly slice strawberries lengthwise and add them to a baking dish.
2. Prepare the Date Paste caramel: In a small bowl add the dates with hot water for 10 minutes. Then strain them and blend them with cinnamon and salt. Top the strawberries with 2/3 of the Date Paste caramel (the other 1/3 will be using it in the crust).
3. Add the zest of the lemon and the cornstarch.
4. Combine the ingredients and set them aside.
5. Prepare the crust: Process the almonds and half of the hazelnuts into flour.
6. In the same blender or in a big bowl, combine (not process) them with all the remaining ingredients (oats, oat flour, and EVOO) and the remaining 1/3 Date Paste caramel.
7. Then use your fingers to break down any clumps.
8. Pour the crust over the strawberries in an even layer and top it with the remaining hazelnuts.
9. Bake it for 45-50 minutes at 175°C until the filling is bubbly, the strawberries are tender and the crust is golden brown. Recommendation: let rest at least 30 minutes before serving it.

As this dessert is healthy and with no sugars and wholesome, it is Healthy for Kids! We love making this recipe in bulk to have breakfast ready when we are in a hurry: Bake it for the weekend, and then during the week reheat a portion for a quick breakfast.

Need more wholesome breakfast inspiration?

• Spring Lemony Granola with Poppy Seeds Naturally Sweetened with applesauce and dates
• Pineapple & Coconut Spring Cake Naturally Sweetened with pineapple, dates and coconut
• Simple Apple Crisp Naturally Sweetened with apples and dates
• Easy Mini Crepes 6-ingredients gluten-free easy crepes Naturally Sweetened with applesauce

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 
 

Yield: Breakfast

Strawberry & Hazelnut Crisp | Vegan & Naturally Sweetened

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This vegan Strawberry Crisp is sweetened with only fruit and is the perfect breakfast with ice cream or plant-based yogurt.

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Ingredients

Filling

• 3 1/2 cup strawberries (400g)
• 1 cup dates (140g)
• 1 cup hot water (250ml)
• 1 tsp cinnamon
• 1/2 lemon zest
• 1 Tbsp cornstarch

Crust

• 1 cup oats (100g)
• 1/2 cup oat flour (120g)
• 2/3 cup almonds (80 g)
• 1/2 cup hazelnuts (50 g)
• 1/4 cup EVOO (Extra Virgin Olive Oil)

Instructions

1. Preheat the oven to 180°C.
2. Thinly slice strawberries lengthwise.
3. Prepare the Date Paste caramel: in a small bowl add the dates with hot water for 10 minutes. Then strain them and blend them with cinnamon and salt. Set aside.
4. Prepare the filling: Add the strawberries to a baking dish and top with 2/3 of the Date Paste caramel (the other 1/3 will be using it in the crust). Add the zest of the lemon and the cornstarch, and combine.
5. Prepare the crust: Process the almonds and half of the hazelnuts into flour and in the same blender combine (not process) them with all the remaining ingredients (oats, oat flour, and EVOO) and the remaining 1/3 Date Paste caramel. Then use your fingers to break down any clumps. Pour over the strawberries in an even layer and top it with the remaining hazelnuts.
6. Bake it for 45-50 minutes at 175°C until the filling is bubbly, the strawberries are tender and the crust is golden brown.
7. Recommendation: let rest at least 30 minutes before serving it.

Notes

This is delicious with plantbased yogurt, fresh soy milk or with vegan ice cream like our favourite Milk Rice Ice cream.

If you want to make this recipe Gluten Free, make sure you use a certified GF oat flour and oats, normally written in the package.