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A quick and easy way to use up all your fresh mint from the garden and the fresh strawberries of the season! Strawberry mint crisp is an easy dessert with the most flavorful crisp topping! Don't forget the ice cream scoop on top!
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5 from 1 vote

Strawberry Mint Crisp

A great way to use up the strawberries of summer and all that mint in your garden!!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

  • 4 cups (576 g) sliced strawberries
  • 2 tablespoons agave nectar
  • ¼ cup (28 g) almond meal
  • 3 tablespoons cornstarch
  • 1 tablespoon chopped mint leaves

For the crisp topping

  • 2 cups (162 g) old-fashioned oats
  • 1 cup (109 g) chopped pecans
  • ⅓ cup (79 ml) melted coconut oil
  • ⅓ cup (113 g) honey
  • 2 tablespoons almond meal

Instructions

  • Preheat oven to 375 °F (191 °C) and lightly grease a 9-inch circular baking dish or a 9x13-inch casserole dish. Set aside.
  • In a large bowl, stir together strawberries, agave, almond meal, cornstarch, and mint leaves. Pour into the prepared baking dish in an even layer. 
    4 cups sliced strawberries, 2 tablespoons agave nectar, 1/4 cup almond meal, 3 tablespoons cornstarch, 1 tablespoon chopped mint leaves
  • In another bowl, mix together the oats, pecans, coconut oil, honey, and almond meal. Pour over top of the strawberries and using a spatula, spread into an even, smooth layer.
    2 cups old-fashioned oats, 1 cup chopped pecans, 1/3 cup melted coconut oil, 1/3 cup honey, 2 tablespoons almond meal
  • Bake for 30-35 minutes, or until the top of the crisp is golden brown and the filling is bubbling and thickened.
  • Let sit for 20 minutes then serve with a scoop of ice cream on top!

Nutrition

Serving: 1 Serving | Calories: 346 kcal | Carbohydrates: 37 g | Protein: 5 g | Fat: 20 g | Fiber: 4 g | Sugar: 17 g

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