Fresh strawberries bake beneath an almond, pecan, walnut, and almond-flour topping in eight individual ramekins. The recipe takes about 55 minutes total, including 40 minutes in the oven, and makes eight servings.
Ingredients
Filling
- Cooking spray
- 5 cups fresh strawberries, stemmed and quartered
- 1/4 cup honey
- 1 tablespoon fresh orange juice
- 1 tablespoon cornstarch, or arrowroot
Nut topping
- 1/2 cup sliced almonds
- 1/4 cup chopped pecans
- 1/4 cup walnuts
- 1/4 cup almond flour
- 2 tablespoons honey
- 1/8 teaspoon kosher salt
- 1 tablespoon ice cream or whipped cream per serving (optional)
Method
- Preheat the oven to 350°F. Spray eight 4-inch ramekins with oil.
- Toss the strawberries with 1/4 cup honey and orange juice. Sprinkle with cornstarch or arrowroot and toss until coated.
- Divide the fruit among the ramekins.
- Combine the almonds, pecans, walnuts, almond flour, 2 tablespoons honey, and salt with a fork. Sprinkle over the fruit.
- Bake for 40 minutes, until the topping is golden and the berries are soft and bubbling.
- Serve warm with 1 tablespoon ice cream or whipped cream if desired.
