A perfectly sweetened strawberry crisp with a delicious jammy strawberry filling and sweet crisp topping. Full of fresh strawberries, this gluten free crisp has just the right balance of sweet and tart. Pair it with a scoop of your favorite vanilla ice cream for the ultimate dessert!
The Best Strawberry Crisp (that’s also gluten free!)
Fruit crisps are one of the best desserts. Not only are they delicious, a fruit crisp is incredibly easy to throw together at a moment’s notice with very few ingredients. You can use fresh fruit if you have it or dig in your freezer and pull out that bag of frozen fruit that you have been meaning to use up.
Ten minutes is all you need to whip up this delicious Strawberry Crisp which also happens to be completely gluten free! It’s packed with delicious fresh strawberries and topped with just the right amount of sweet, buttery crisp topping.
Crisp and crumbles are similar, and the terms are often used interchangeably. However, there is a key difference. Crumbles also have a streusel topping, similar to a crisp, however crisps contain oats and crumbles usually do not. Crumble toppings also tend to be a bit more dense and cake-like while crisps are more light.
Simple Gluten Free Crisp Ingredients
Rolled Oats: be sure to grab certified gluten free oats to keep this recipe completely gluten free.
Almond Flour: instead of traditional flour this recipe uses almond flour for the crisp topping to keep things gluten free. If you need to keep things nut free, I’ve included an option for you below.
Dark Brown Sugar: to sweeten the crisp topping!
Cinnamon: just a touch of cinnamon goes a long way to add the perfect touch of warmth to the crisp topping.
Butter: a bit of unsalted butter helps to pull the crisp topping topping together into the perfect crumb.
Honey: This natural sweetener helps to sweeten the fruit and create a yummy jammy filling.
Arrowroot starch: To create that jammy texture in the crisps use arrowroot starch or to thicken the filling. Arrowroot starch is a grain free thickening agent that works similar to cornstarch.
Vanilla extract: Adds just the right amount of vanilla flavor to the filling.
Lemon juice: Strawberries and lemon are a match made in heaven. The lemon juice adds the perfect touch of brightness to the crisp.
Ingredient Swaps and Variations
Frozen Strawberries – because this recipe calls for diced strawberries, swapping in frozen whole strawberries just won’t give you the same result. I also think that fresh berries just taste the best. However, if you have diced frozen strawberries and you’re in a pinch feel free to use them in this recipe. You may need to add a few minutes to the baking time to ensure the filling gets nice and bubbly.
Almond Flour – swap this for oat flour or a gluten free flour blend if you need to keep this recipe nut free. I would not recommend using coconut flour in this recipe as it’s too drying.
Butter – replace the butter with plant-based butter or coconut oil to keep things dairy free.
Honey – I personally prefer the taste of honey in this recipe but feel free to swap it for maple syrup or another liquid sweetener of your choice.
Arrowroot Starch – you can use cornstarch instead of arrowroot starch if you like!
Individual Servings or One Pan?
One thing I love about this recipe is that you can make four individual crisps or one large crisp, depending on your needs. Making individual crisps is such a fun dinner party or date night treat. I’ve included instructions on how to do both in the recipe so that you can choose!
Helpful Kitchen Tools
MIXING BOWL – you’ll need a good-sized mixing bowl to hold all of those strawberries.
SILICONE SPATULA – this is my preferred kitchen tool to use to mix the filling and the crisp topping.
Pie dish – if you’re making one large crisp, then you can use a pie dish or casserole dish for baking.
Ramekins – making individual crisps? then try using these ramekins for baking and serving!
Step Two: Add the chopped strawberries, arrowroot starch, vanilla extract, lemon juice, and to a mixing bowl. Stir until everything is well combined.
Step Three: Transfer the strawberry mixture to a lightly greased 8 or 9-inch ceramic pie dish or separate it evenly between 4 – 8 oz lightly greased ceramic ramekins.
Step Four: Next, add the almond flour, oats, brown sugar, cinnamon, and butter to the same mixing bowl you used to make filling. Use your hands to work the butter into the dry ingredients until a clumpy dough-like texture begins to form.
Step Five: If using a pie dish, sprinkle the crumble over the strawberries in an even layer. If using ramekins, divide the crisp topping evenly among the ramekins.
Step Six: Place the crisp on a sheet pan, lined with parchment paper. Bake at 350 degrees for 25-30 minutes or until the strawberry filling is bubbly and the crisp topping is golden brown.
Step Seven: Let the crisp cool for at least fifteen minutes before serving with a generous scoop of vanilla ice cream.
How to Serve
The obvious serving choice here is warm with a generous scoop of vanilla ice cream, am I right? If ice cream is not your thing then feel free go with a dollop of whip cream instead. One reader mentioned pouring a bit of cream overtop the warm crisp right before serving which sounds incredible.
For the best results, I like to let the crisp cool at least 15 minutes before serving so that it’s still nice and warm but not piping hot.
How to Store
It’s not likely you’ll have any leftovers but just in case you can easily store them in fridge. Just wrap the crisp tightly in food safe storage wrap and store in the fridge for up to three days.
I hope you give this Strawberry Crisp a try! It’s easy to make and absolutely delicious. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create free recipes you love and trust.
Make the Strawberry Filling: Add the chopped strawberries, arrowroot starch, vanilla extract, lemon juice, and to a mixing bowl. Stir until everything is well combined.
Transfer the strawberry mixture to a lightly greased 8 or 9-inch ceramic pie dish or separate it evenly between 4 – 8 oz lightly greased ceramic ramekins.
Make the Crisp Topping: Next, add the almond flour, oats, brown sugar, cinnamon, and butter to the same mixing bowl you used to make filling. Use your hands to work the butter into the dry ingredients until a clumpy dough-like texture begins to form.
Top the Crisp: If using a pie dish, sprinkle the crumble over the strawberries in an even layer. If using ramekins, divide the crisp topping evenly among the ramekins.
Bake: Place the crisp on a sheet pan, lined with parchment paper. Bake at 350 degrees for 25-30 minutes or until the strawberry filling is bubbly and the crisp topping is golden brown.
Let the crisp cool for at least ten minutes before serving with a generous scoop of vanilla ice cream.