When summer fields are bursting with juicy strawberries and the prices are irresistible, I try to keep them stocked in our fridge as often as possible. Normally we just eat them fresh, but when I’m feeling the need to bring a little extra joy to our lunch or dinner table, I’ll make this quick and easy strawberry crisp recipe.
As soon as I pull a pan of bubbling strawberry filling and crisp oat topping out of the oven my kids seem to always find their way into the kitchen, but the key to properly savoring this summer dessert is to let it rest for a few minutes. The syrupy filling thickens as it goes from piping hot to warm, and the oat topping reaches maximum crispiness.
We love ours served plain, with a scoop of vanilla ice cream, or sometimes a dollop of whipped cream.
Oh, and in case you’re wondering:
- Yep, you can use frozen strawberries in place of fresh strawberries if you want to. Just measure them while frozen and then allow them to thaw to room temperature.
- If you have leftover strawberries, I highly recommend using them to make strawberry shortcake biscuits.
- Fruit crisps are often called fruit crumbles and vice versa, but they’re actually slightly different and that can lead to some confusion. Crisps typically have a crunchy topping made with a oats, a sweetener, flour (in our case almond), butter (or coconut oil if you’re dairy-free), and sometimes nuts like pecan, walnut or almond. A crumble topping is more like streusel.
Easy Strawberry Crisp Recipe (Gluten-Free)
For The Strawberry Filling:
- 4 cups strawberries, cut into quarters (room temperature or slightly chilled)
- 2 tsp lemon juice
- 1 tsp vanilla extract (how to make vanilla extract)
- ⅓ cup honey
- 2 tbsp arrowroot powder (or non-GMO cornstarch)
For The Crisp Oat Topping
- 1 cup old fashioned oats (look for certified gluten-free and also glyphosate-free)
- ½ cup walnuts (roughly chopped)
- ½ cup blanched almond flour
- ¼ tsp sea salt
- ¼ cup melted coconut oil (or unsalted butter)
- ¼ cup honey
- Preheat your oven to 350F.
- Place the lemon juice, honey and vanilla extract in a small bowl
- Place all the dry ingredients needed for the crisp – oats, walnuts, almond flour, and salt – in a food processor or large bowl.
- Place the strawberries in an 8×8 casserole baking dish and sprinkle with arrowroot flour.
- Stir the honey mixture and pour it over the strawberries. Mix it the strawberries until they are well-coated with the arrowroot and liquid mixture, then set aside.
- Add the coconut oil/butter and maple syrup to the crisp topping mixture and pulse several times with the food processor. If you're using a bowl instead, just give it a good stir. Both work well, I just like my topping a little finer.
- Sprinkle the oat topping over the strawberry mixture.
- Bake for 30-35 minutes, or until the topping is golden brown. Allow to cool for 10-15 minutes before serving.
More Fruit Crisp & Cobbler Recipes
Gluten-Free Blueberry Crisp – Made with an irresistible crisp and a thick, syrupy blueberry filling, this blueberry crisp recipe is as easy to make as it is delicious.
Gluten-Free Peach Cobbler – Cinnamon, vanilla, & heaps of fresh peaches meld beautifully with the buttery, sweet topping in this summer dessert favorite.
Gluten Free Apple Crisp – With a filling similar to apple pie, this easy apple crisp is delicious served warm with a scoop of vanilla ice cream.
This Gluten-Free Rhubarb Crisp from Foraged Dish incorporates tangy rhubarb with coconut sugar, cinnamon, and a crisp oat topping.
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