Crisps were a pretty delicious dessert staple in my house growing up. My mom is a wonderful fruit crisp maker! I’m sure for my benefit – she was always very generous when it came to the crumbly topping. This of course was my favorite part, as a kid I couldn’t care less that tucked below the layers of oat were the ripest of apples or the freshest of summer berries. It was the sugary crumbly topping that I wanted.
There is something so rustic, so simple about a fruit crisp. For me, a fruit crisp is like a galette, a great dessert that takes very little time to put together yet is always sure to be a total hit.
With a chilly rain-snow mix pelting the house this past weekend, warm socks and an oversized wool sweater were at the top of my to-do list. Somehow, the dreariness outside translated into my inability to fathom actually building a Strawberry Shortcake, and thus I turned to my trusty old friend the crisp.
Enter the sweet + luxurious aroma of vanilla roasted strawberries – hot out of the oven.
Crispifying the classic Strawberry Shortcake means it takes less effort to build, less time to bake, and as such produces much faster gratification (bonus!). This is great when the snow flies in early September. Also, crisps are naturally self saucing, which makes the whole thing even easier. More time to spend digging out the wool socks, mitts and every fuzzy warm blanket possible.
This recipe is refined sugar free, using dry date sugar instead of the conventional stuff. It’s also fully gluten free, using white rice flour (which I find can be a bit gritty, but in a crisp topping it’s totally the bomb). The strawberries are ultra ripe and thus incredibly sweet, leaving little need for any extra added sugar to the base portion of the crisp. Any berry or fruit will do, fresh or frozen – crisps like this turn out to be the perfect multiple day in a row breakfast or dessert for winter. Yes, I said breakfast. Yes I have been eating this Strawberry Shortcake Crisp for breakfast for days now. In fact, I made two batches just to save myself the time preparing a morning meal for the coming workweek.
In honor of the in-between seasons, the late summer that tumbles almost suddenly into fall. In honor of simplifying the daily tasks and routines, getting ready to wake without the sunlight. Just make fruit crisps. They help everything. They are the warm hug on a cool day, and that’s the absolute truth.
- Give your childhood faves a face lift – think up new ways to make old dessert recipes modern-fab
- Simplify. As the seasons start to shift and nature begins gearing up for the cooler weather simplifying recipes, kitchen routines, morning routines and the like will only make the transition easier
- Embrace the sleepier side of autumn, give yourself permission to slow down and enjoy.
- 3 Pounds of Fresh Strawberries
- ½ Cup Date Sugar + 2 Tablespoons
- 2 Tablespoons Arrowroot Starch
- 1.5-2 Cups Rice Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Vanilla Powder
- 1 Teaspoon Crushed Dried Food-grade Rose Buds
- 1 Pinch of Salt
- ½ Cup Cold Coconut Oil
- 3 Tablespoons Cold Water
- Plain Coconut Yogurt
- Preheat the oven to 375
- Wash and trim the strawberries, halving some and leaving others whole
- Toss strawberries, 2 tablespoons of date sugar and the arrowroot starch in a large non-reactive bowl, then transfer to a baking dish
- In the same bowl, mix the remaining date sugar, rice flour, baking powder, vanilla powder, crushed rose, salt and coconut oil with your hands or with a pastry cutter until mostly combined, adding water to help bring the crumb together
- Sprinkle topping over strawberries
- Bake for 25-30 minutes or until the topping has crisped and begun to brown. The strawberries should be soft and likely bubbling up around the edges.
- Allow to set and cool for a moment or two before spooning into bowls
- Top with yogurt (dairy, or non dairy depending on preference) and serve immediately