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Genius Strawberry Lace-Cookie Crisp in individual pie pans

Genius Strawberry Lace-Cookie Crisp

These individual crisps are bursting with strawberries and an almond lace cookie top. Totally crunchy! If I do say so myself – these crisps are genius… not loaded with sugar with a top layer that cracks – like Crème Brûlée!

Genius Strawberry Crisp with Lace Cookie Crust ~ see recipe on bottom for Coconut Whipped Creme

Genius Strawberry Lace-Cookie Crisp in individual pie pans


Strawberry Filling
4 cups strawberries, hulled, washed & dried – small ones cut in half, large ones in quarters

8 teaspoons fresh orange juice

½ teaspoon orange rind, finely grated

4 tablespoons pure cane sugar

4 teaspoons arrowroot powder* (see below)

Almond Lace Cookies
2 tablespoons unsalted butter

2 tablespoons slivered almonds, chopped medium-fine

¼ cup coconut palm sugar

2 tablespoons Lyle’s Golden Syrup** or brown rice syrup

¼ teaspoon ground ginger

two pinches sea salt

2 tablespoons gluten free all purpose flour (can use regular flour)

2 tablespoons rolled oats

⅛ teaspoon almond extract



Cook strawberries in individual pans first.
Make lace cookies, bake them, and top strawberries for a crust.
Serve within 2 hours, or prepare each ahead of time and assemble prior to eating.


Preheat oven to 375 degrees.
In a large bowl, toss all Strawberry Filling ingredient together.
Portion the filling evenly into 4 individual 5″ pie pans (can use ramekins with a 1 cup capacity.)
I’ve used vintage Pyrex fluted glass pie pans (see photo.)


Place on a rimmed baking pan and bake for 12 minutes until bubbly.
Remove and set aside.


Make Almond Lace Cookies: (these are fun and easy to prepare)
Place the first 6 ingredients in a small pot (butter through sea salt.)
Gently bring to a simmer, cook stirring with a wooden spoon, until melted and slightly thickened, one minute.
Remove from heat, add flour, oats and almond extract – stir all together.


To Bake:
Preheat oven to 350 degrees.
Line a large cookie sheet with a silpat liner or parchment paper.
Scoop 1 tablespoon of dough for each cookie, 4 T. total.
I roll each tablespoon in the palm of my hands making a perfect ball.
Place the 4 balls on the sheet pan, evenly spaced. They will each spread to 5″ in diameter.
Bake until well spread and golden in color, about 8 minutes. Do not let get golden around the edges; that indicates overcooking. (Enough dough for 3 – 4 extra cookies leftover.)


Remove from oven, let cool 1 minute.
Remove cookies from the pan with a metal spatula – they will be warm and firm, yet pliable.
Place each cookie over the strawberries. You can crumple the cookies slightly like I did in the photo.
Will harden as it cools.
Serve within 2 hours for a crispy topping (will loose its crispness after.)


Add a dollop of whipped coconut creme (or standard whipped cream) and a little strawberry on top.


Whipped Coconut Creme:
Refrigerate a can of coconut milk (such as Thai Kitchen) for a least 24 hours.
Open up can and scoop out the thickened coconut cream and place in a bowl to whip. (Chill the bowl and beater for great results).
Save the coconut milk, which will look watery for another use (such as rice).
Add 1 to 2 T. of sweetener – Honey or Raw Coconut Nectar or Confectioner’s Sugar to the bowl and whip on high speed until thickened.

* Arrowroot powder is more transparent than cornstarch, it forms a clear gel. Both are gluten-free.
**Lyle’s Golden Syrup (a cane sugar syrup) is available in healthful shops and better grocery stores.

See BLOG for many coordinating photos and how-tos.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

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