Gluten-Free Strawberry Crisp with Lazy Basil Ice Cream

Strawberries are finally in season! In the summer, ripe berries are sweet enough to be served as dessert on their own, but they taste twice as nice baked into a dessert that combines salty and sweet, crispy and syrupy. Complemented by a simple basil ice cream (no ice cream maker necessary!), these treats are a delightful way to make the most of summer. I made the true crisp dessert once, then made a deconstructed version for easy serving in pretty glass dishes- both sets of instructions are included in the recipe.

By the way, I’m submitting this recipe to DJ’s Sugar Shack’s Whatcha Whipped Up Wedneday!

Head over to her page full of treats for a round up of lots of delicious desserts!

Strawberry Crisp with Lazy Basil Ice CreamServes 2
Adapted from The Craving Chronicles and Jen’s Gone Paleo
Prep Time: 10 minutes
Cook Time: 25 minutes

The Berries
A very large handful of ripe strawberries (1 cup hulled and coarsely chopped)
1/2 teaspoon lemon juice
1 tablespoon honey
1 1/2 teaspoons corn starch

The Crisp
1 1/2 teaspoons coconut oil
2 tablespoons ground flax meal
2 tablespoons dried unsweetened shredded coconut
2 tablespoons finely chopped walnuts
2 tablespoons sliced almonds
1 1/2 teaspoon Grade A or B maple syrup
1/2 teaspoon cinnamon
sprinkle of coarse sea salt

The Ice Cream
1 cup vanilla bean ice cream
4-8 basil leaves

Preheat oven to 350°F. Place 2 miniature casserole dishes or ramekins on a foil lined baking sheet. Hull and coarsely chop strawberries, then toss with lemon juice, sugar, and cornstarch in a medium bowl. Divide evenly among cooking dishes.

In a medium-sized bowl, microwave coconut oil for 15-20 seconds or until liquefied. Add all other crisp ingredients and mix with wooden spoon or your hands until combined. Evenly distribute over the two baking dishes.

Bake crisps uncovered for 25 minutes or until fruit is bubbling and the topping has browned.

While the crisp is baking, put 1 cup of ice cream into a medium bowl and allow to soften at room temperature. Roll basil leaves into cylinders and chiffonade (slice finely), then chop into small pieces. Fold basil into softened ice cream with a spatula. If your crisp is not finished baking, place the dish of ice cream into the freezer. After removing crisps from oven, top each with a scoop of basil ice cream.

Deconstructed Version

I tried it this way so I could show off my pretty new ice cream dishes. Unfortunately Kerry and I ate the crisps before I could take pictures! This version requires all the same ingredients and preparation; only the cooking method is different.

Preheat oven to 350°F. Line a baking sheet with foil and distribute crisp topping mixture evenly over the pan. Bake for 10 minutes or until lightly browned.

While topping bakes, place strawberry mixture in a small saucepan and simmer over medium-low heat, stirring regularly, for 10-12 minutes or until syrupy and starting to gel. If mixture is heating too rapidly and sticking to the pan, lower heat.

Make the ice cream as described above. When berries and topping are done, layer them in a glass dish: strawberries first, topping sprinkled above, and topped with ice cream. Reveal as much or as little of the berries as you like. Enjoy!

About Alicia Jay

I'm a radical homemaker, container gardener, and cheerful cook.
This entry was posted in Alicia, Desserts, Gluten-Free, Paleo/Primal and tagged , , , , , . Bookmark the permalink.

2 Responses to Gluten-Free Strawberry Crisp with Lazy Basil Ice Cream

  1. alotonyourplate says:

    Thank you so much for adding your recipe to my “Ingredient of the Month” post! You can check it out here:

Comments are closed.