Strawberry Chocolate Crisp with Vanilla Ice Cream Recipe
This Strawberry Chocolate Crisp is a delightful homemade dessert featuring fresh ripe strawberries baked under a crunchy oat and almond flour topping, drizzled with melted dark chocolate and served with creamy vanilla ice cream. The crisp combines the natural sweetness of strawberries with a rustic, golden topping for a comforting treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 7 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Fruit Base
- 2 lbs fresh ripe strawberries, hulled and halved if large
- 2 tbsp coconut or brown sugar
- 2 tbsp cornstarch or arrowroot
Topping
- 1 cup almond flour or oat or gluten free all purpose flour (or regular all purpose flour)
- ½ cup rolled oats
- ½ cup melted salted butter (or vegan butter; if unsalted butter is used, add ¼ tsp salt)
- ½ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
Chocolate Sauce
- ¼ cup dark chocolate, broken into pieces
- 1 tsp olive oil
To Serve
- Vanilla bean ice cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 10-inch oven-safe skillet or a 9×9 inch pan using nonstick cooking spray to ensure your crisp doesn’t stick.
- Prepare Strawberry Base: Place the fresh strawberries directly into the prepared skillet or pan. Evenly sprinkle 2 tablespoons of coconut or brown sugar and 2 tablespoons of cornstarch over the strawberries. Stir gently until the sugar and cornstarch are well incorporated with the fruit, helping to thicken the filling as it cooks.
- Make Topping: In a medium bowl, combine the melted butter, almond or chosen flour, rolled oats, coconut or brown sugar, and vanilla extract. Mix them thoroughly until the mixture forms clusters – this rustic topping provides a crunchy texture.
- Assemble Crisp: Lightly sprinkle the topping mixture evenly over the strawberries in the pan, leaving some areas of strawberries visible for a homestyle look. It does not need to fully cover the fruit.
- Bake: Place the skillet or pan in the oven and bake for 40-45 minutes. Check at the 30-minute mark to ensure the topping is crisp and golden and the strawberry filling is bubbling.
- Cool Slightly: Remove the crisp from the oven and allow it to cool for 7-10 minutes before adding the chocolate sauce. This allows the filling to set a bit.
- Prepare Chocolate Sauce: Place the broken dark chocolate pieces and olive oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate has completely melted into a smooth sauce.
- Serve: Drizzle the warm chocolate sauce over the strawberry crisp. Scoop portions into small bowls and top each with a scoop of vanilla bean ice cream. Enjoy this deliciously warm and crunchy dessert!
Notes
- You can substitute almond flour with oat flour or any gluten-free all-purpose flour if preferred.
- If using unsalted butter, add ¼ teaspoon of salt to balance flavors.
- Arrowroot can be used in place of cornstarch for a thickener suitable for gluten-free diets.
- The topping is meant to be rustic and not completely cover the fruit for a better texture contrast.
- Letting the crisp cool slightly before drizzling chocolate helps prevent the sauce from immediately melting into the dessert.
