Saba San’s Bitters Recipes

STRAWBERRY ALMOND CRISP

Vegan, Gluten-Free

Serves 4-6

This crisp is one of our favorite recipes to make during strawberry season. The secret ingredient in this simple summertime dessert is Saba San's Original Bitters.

Almond Topping

½ cup Almonds, Sliced
¾ cup Almond Flour
½ tsp Baking Powder
¼ tsp Salt
3 Tbsp Maple Syrup
¼ cup Olive Oil

Berry Base

1lb. Strawberries
3 Tbsp Maple Syrup
2 Tbsp Saba San's Original Bitters OR 2 tsp Vanilla Extract (see note above)

Instructions:

Step 1: Mix Together Almond Topping Ingredients

For the topping, mix together dry ingredients (sliced almonds, almond flour, baking powder, and salt). Then add the wet ingredients & mix until well combined. Set aside in the fridge to chill while you prepare the berries.

Step 2: Make Berry Base

In a large skillet, cook berries over medium heat. Gently press them with a potato masher until they begin to release their own juice. Remove from heat before berries disintegrate. Toss with maple syrup & bitters.

Step 3: Combine & Bake

Transfer the berries into a baking dish. Crumble the almond topping over the berries and bake for 18-20 minutes at 350 F, until golden & bubbly.

Step 4: Enjoy!

Serve warm out of the oven with ice cream or sabayon.

Wine Pairing: Cotes du Rhone, From the Tank by Jenny & Francois (France) – luscious red fruit, subtle acidity, minerality & tannins reminiscent of baking chocolate. If you love black coffee with cake, you’ll love this Cotes du Rhone with the Strawberry Crisp!