This Healthy Strawberry Crisp recipe is made with only 7 ingredients and it’s ready in one hour! Easy strawberry dessert to throw together, healthy and perfect for spring and summer. Gluten Free recipe using oats and almond flour, and vegan friendly too.
Why You’ll Love This Recipe
- Super quick and easy to layer and bake in your favorite baking dish.
- A great use for extra strawberries during strawberry season!
- Warm, golden brown and delicious!
- Fruity, crunchy, sweet, creamy – what more could you ask for?!
If you’re looking for a quick and easy dessert to throw together, you can’t beat a good strawberry crisp! Especially during the height of strawberry season. The ingredient list is short and sweet, and full of healthy pantry staples. We will need:
- fresh strawberries – you will need about 2 pints fresh strawberries for this recipe. Sweet ripe strawberries are best since it allows you to use less sugar. Feel free to use frozen strawberries when not in season.
- coconut sugar – coconut sugar adds a fruity sweetness and is much more flavorful than white sugar. Dark brown sugar is another great option.
- gluten free oats – Use old fashioned rolled oats for a chewy, crisp texture. Seek out certified gluten-free oats, if a dietary concern.
- almond meal – both almond meal and almond flour can be used interchangeably here. Or, opt for oat flour or a 1:1 gluten free baking flour.
- ground cinnamon – for warm spice and subtle sweetness.
- sea salt – to enhance all those crispy strawberry flavors!
- coconut oil – a softened fat is necessary for all fruit crisp recipes as it helps with texture and browning. I love coconut oil here, but you could also use ghee, dairy butter or vegan butter.
- Optional additions: While I kept this recipe simple, you can add a splash of fresh lemon juice to the strawberries for extra tang. And if you find you like the fruit filling to be a bit more tight rather than loose (and to absorb excess liquid), mix 1 1/2 teaspoons arrowroot starch or tapioca flour with the juicy strawberries before topping.
TIP: For extra golden brown topping (like most traditional crisp recipes), add an extra tablespoon of coconut oil, ghee or butter to the crisp mixture.
Find the full recipe with measurements in the recipe card below, at the end of this post.
How To Make
If you find yourself asking, “What can I do with too many strawberries?” well, making gluten free strawberry crisp is the answer.
This recipe is simple, uses less added sugar, gluten free friendly and can be made vegan friendly using plant based butter or coconut oil. Here’s how to do it:
Butter Pie Dish
Preheat oven to 350ºF and grease a 9″ pie dish, or similar size baking dish with coconut oil (or ghee/butter).
Prepare Strawberry Mixture
Evenly spread strawberries on bottom of baking dish and sprinkle on about 1 tablespoon coconut sugar.
Make Crumble Topping
In a medium or large bowl, combine the remaining 1/4 cup coconut sugar, with the dry ingredients, including rolled oats, almond meal, ground cinnamon, salt and softened coconut oil. Use spoon to start mixing, but work in everything with your hands at the end.
Scatter Crisp Topping
Distribute oatmeal mixture over top of strawberries in one even layer.
Bake & Cool
Bake for 40-50 minutes, until oatmeal mixture is golden and crisp, and strawberries start to bubble.
Allow strawberry crisp to cool for 20 minutes before serving with your favorite toppings!
SO easy, minimal effort and in under one hour you’ll have yourself the perfect summer dessert. Some of my favorite ways to serve this strawberry crumble recipe include:
- Weekday Dessert: I make it any night of the week and serve it warm with a dollop of vanilla yogurt, big scoop of vanilla ice cream or a generous dose of coconut whipped cream.
- BBQs + Potlucks: A special dessert you can serve to all your friends and loved ones who follow a gluten-free or vegan diet.
- Spring / Summer Holidays: Think Mother’s Day, Memorial Day, Father’s Day, 4th of July or any special occasion to celebrate during the spring and summer months.
How to Store & Reheat
Leftover strawberry crisp can be covered tightly with plastic wrap or transferred to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: To enjoy this strawberry fruit crisp warm, scoop and reheat in the toaster oven or microwave until warmed through.
Healthy Strawberry Crisp FAQs
Can I make this nut-free?
If you’re looking for a nut-free alternative, you can use the crisp topping from this recipe (omit coconut as needed as well).
Can I use regular butter in this recipe?
Yes! If not vegan or dairy-free, feel free to sub in conventional butter.
Can I use frozen strawberries?
If you’re using frozen strawberries, it’s best to allow the berries to thaw first before mixing with coconut sugar. Also make sure to quarter the berries once they’re thawed.
What other toppings can I use?
Ice cream is my favorite for crisp (choose your favorite!) but if you’re looking for “healthier” alternative, yogurt and coconut whip would be delicious, too.
More Fruit Crisp Recipes You’ll Love:
If you make this Healthy Strawberry Crisp recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx AshleyPrint
Healthy Strawberry Crisp
This Healthy Strawberry Crisp recipe is made with only 7 ingredients and it’s ready in one hour! Easy strawberry dessert to throw together, healthy and perfect for spring and summer. Gluten Free and Vegan friendly!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 3 1/2 cups quartered strawberries (about 2 quarts)
- 1/3 cup coconut sugar, divided
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almond meal (or flour)
- 1 teaspoon ground cinnamon (optional)
- Pinch of sea salt
- 1/4 cup softened coconut oil, ghee or butter
- Prep Equipment: Preheat oven to 350ºF and grease a 9″ pie dish, or similar size baking dish with coconut oil (or ghee/butter).
- Sweeten Strawberries: Evenly spread strawberries on bottom of baking dish and sprinkle on about 1 tablespoon coconut sugar.
- Make Crumble: In a medium bowl combine 1/4 cup coconut sugar, rolled oats, almond meal, ground cinnamon, salt and softened coconut oil. Use spoon to start mixing, but work in everything with hands at the end.
- Scatter Crisp: Distribute oatmeal mixture over top of strawberries in even layer.
- Bake: Bake for 40-50 minutes, until oatmeal mixture is golden and crisp, and strawberries start to bubble. Allow strawberry crisp to cool for 20 minute before serving with your favorite toppings. Whole milk vanilla yogurt, ice cream, or whipped coconut cream are all great options!
STORAGE – Leftovers can be covered tightly with plastic wrap or transferred to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the toaster oven or microwave until warmed through.
EXTRA BROWN TOPPING – A reader noted they didn’t get the browned topping they were after for a crisp. If you find this is a case, feel free to add an extra tablespoon of coconut oil, ghee or butter to the oat mixture.
- Serving Size: 1/6th
- Calories: 295
- Sugar: 15g
- Sodium: 26mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: healthy strawberry crisp, gluten free strawberry crisp, healthy strawberry crumble