Easy Strawberry Crisp Recipe (Gluten-Free)
With a scrumptious crisp topping layered over a juicy, thick strawberry filling, this strawberry crisp recipe is both easy and delicious.
Servings 9
Calories 257kcal
Ingredients
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
Instructions
- 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 8x8 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.
Nutrition
Calories: 257kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 173mg | Fiber: 3g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 1mg