Megan Knipp Nutrition

View Original

Strawberry Rose & Pistachio Honey Crisp

Megan Knipp

Strawberry Rose & Pistachio Honey Crisp

Makes 6-8 Servings  

Gluten Free, Refined Sugar Free, Dairy Free

 Ingredients List:

Streusel Topping:

  • 1 1/2 cups rolled oats

  • 1 cup GF flour

  • ½ cup raw pistachios

  • 2 heaping tablespoons honey

  • 1 teaspoon kosher salt

  • 3/4 cup (1 ½ sticks) unsalted vegan butter, cubed, at a cool-ish room temperature, plus more for greasing the pan (can use diary butter if not dairy free)

Strawberry Filling:

  • 3 lbs strawberries (about 6-7cups)

  • 2 heaping tablespoons honey

  • 1 ½ tsp rose water

  • 1/4 teaspoon kosher salt

  • 2 tablespoons cold water

  • 2 tablespoons arrow root powder

Directions:

  1. Heat the oven to 350°F. Add the oats to a rimmed sheet pan and toast in the oven for about 6 minutes until golden-brown and nutty-fragrant. Toss oats and make room for pistachios on other side of sheet pan. Bake nuts and oats in oven for an additional 6 minutes. Let cool completely.

  2. Raise the oven temperature to 375°F. Butter a 2 ½ quart skillet or baking dish.

  3. Prep the strawberries: Cut tops of strawberries and leave whole. You want big pieces, like half to size of a golf ball. You also want uniform pieces, so cut larger berries in half if need be. Add the strawberries to a large bowl, along with the rose water, salt, and honey. Toss so all the plums are coated, then taste and adjust accordingly. Leave this mixture to hang on the counter for a bit, so you can let the fruit macerate.

  4. Make the streusel: Combine the flour, oats, pistachio, and salt in a bowl. Add the honey and toss the mixture until it’s well combined and no honey lumps remain. Add the butter cubes and cut in the butter with your fingertips, until a clumpy dough forms.

  5. Mix the 2 tbsp cold water with 2 tbsp arrow root with a fork or small whisk. Add to the strawberry mixture and toss to combine. Pour this into the buttered baking dish or skillet. Evenly sprinkle the streusel on top. I like to start on the edge of the pan and work in circles to center.

  6. Bake the crisp for about 30-40 minutes, or until the top is golden-brown and the fruit is soft, bubbly, and saucy.

  7. Cool for at least 30 minutes before eating. Serve with Coconut Milk or Goat Milk ice cream for a Cow-Dairy Free finish.