paleo berry crips with ice cream in glass ramekins

Paleo Strawberry Crisp

Course: Dessert
Cuisine: American
Keyword: Paleo Strawberry Crisp
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 492 kcal
Author: Megan Gilmore
A quick and easy dessert that is naturally sweetened and perfect for the Fourth of July!



Crumb topping:

  • 1 1/2 cups raw pecan halves
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon salt


  1. Preheat the oven to 350F. In a large sauce pot over medium-high heat, combine the strawberries, maple syrup, and vanilla. Stir well until the juices comes to a boil, then allow to simmer until the syrup has thickened a bit and the strawberries are fork-tender, about 8 to 10 minutes. Turn off the heat and allow the pot to sit while you make the crumble. (If you use an oven-safe pot, like this dutch oven, you can use the same dish for baking the crisp!)
  2. To make the crumble, place the pecans and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, and salt. Process again, until a sticky and crumbly mixture is formed.
  3. If you didn't cook the strawberries in an oven-safe dish, transfer the strawberry filling into a 9-inch square baking dish, and then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden. Serve warm, with a scoop of ice cream and fresh blueberries on top.