Oat-Free Crisp Topping
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings~1/2 cup
Calories 205 kcal
Ingredients
- 1/2 cup sucanat OR organic granulated sugar
- 1 cup almond flour OR cassava flour OR pastry flour
- 1/2 cup sorghum flour OR cassava flour
- 1/2 cup tapioca flour OR coconut flour
- 3 Tbsp coconut oil OR coconut milk/cream
- 1/2 cup walnuts OR pecans
- 1 tsp vanilla flavor OR cinnamon
- 1/2 tsp salt
- 1/3 cup coconut cream as needed for the right crumble consistency.
Instructions
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MIX dry ingredients together.
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ADD oil and mix. (Heat coconut oil slightly, if hard.)
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ADD coconut cream until mixture crumbles nicely.
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DROP in little piles (the size of a quarter), on an oiled cookie sheet or parchment paper.
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BAKE at 325F for 5 minutes.
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ROTATE cookie sheets, BAKE 5 more minutes.
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STIR. BAKE 5 more minutes, if needed.
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COOL and CHOP into smaller pieces.
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STORE in airtight bag or container. May freeze for later use.
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CRUMBLE on top of thickened fruit just before serving.
Recipe Notes
FOR a SOFTER topping, if you’re in a hurry, skip the pre-baking step.
CRUMBLE the mixed soft topping over your thickened fruit.
BAKE at 350F for 30 minutes or until golden.
COOL slightly before serving.
Nutrition Facts
Oat-Free Crisp Topping
Amount Per Serving (0.5 cup)
Calories 205
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Sodium 98mg4%
Potassium 59mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.