I love apple crisp, but it's a classic fall recipe so I don't make it during the summer months. The addition of strawberries (and a dollop of vanilla ice cream) makes it the perfect summer dessert! You could also swap the apples for peaches or just use strawberries in this recipe.
4 large apples, peeled and chopped into 1-inch chunks
4 cups strawberries, hulled and quartered
1 cup gluten-free oats
1 cup gluten-free oat flour (to make oat flour simply grind oats into a flour using a blender or food processor)
1/2 cup coconut sugar
1/3 cup granulated cane sugar
1/2 tsp cinnamon
pinch of salt
1/2 cup ghee, softened
Preheat oven to 350 degrees.
Place strawberries and apples in a greased baking dish.
In a bowl combine the oats, oat flour, sugar, cinnamon and salt.
Stir in the ghee and mix until it is well combined and crumbly.
Evenly pour the oat mixture over the apples and strawberries and place in the preheated oven for 40 minutes, or until the fruit is bubbling and the topping is golden brown.
Remove from oven and let cool for a few minutes before serving. Optional: top with vanilla ice cream (I use coconut milk vanilla ice cream).