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5 from 3 votes

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.
Prep Time 10 minutes
Cook Time 40 minutes
Servings 9
Calories 239kcal
Author Heather Dessinger


For The Strawberry Filling:

For The Crisp Oat Topping


  • 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.


Calories: 239kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 66mg | Potassium: 73mg | Fiber: 2g | Sugar: 19g | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg