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.
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This was such a treat! With strawberries coming into season it was so easy to whip this together using what we already had at home. Will be a staple this summer! #ATHTCookingClub
So good! The filling thickened beautifully, and the topping had a great crunch for contrast. Can’t wait to make this one again! #ATHTCookingClub
LOVED this!! Made it when friends came over for dinner, and there were rave reviews all around! I can’t wait to make this one again!
Such a tasty dessert especially for spring when strawberries are in season! I love that it’s so simple and can be made in one dish or individual ramekins. I used coconut sugar instead of brown sugar and oat flour and it worked well!
My husband finally told me how much he loves strawberries after knowing him 6 years. I made the gluten free peach crisp a couple of weeks ago, so I knew he would love this strawberry crisp. And he did! Made it last night and my husband made all kinds of inappropriate noises over it. I used an 8 x 8 dish, since I don’t have ramekins. Turned out fantastic and it’s the perfect size for just the 2 of us….for a few days. Can’t wait to have some more tonight!
Made these last night and they are PERFECT! Subbed the butter for vegan butter and brown sugar for coconut sugar and they were still AMAZING! Thank you for sharing!!!
You’re so welcome, Tracy! I’m so glad you were able to make this recipe work for you! Thanks for taking the time to leave a review!
Absolutely delicious! So simple and easy to make. I’ve used strawberries, blueberries, and will be trying tomorrow with some fresh peaches. Thanks for the recipe!
You’re so welcome, MK! I’m so glad you loved this recipe. Thanks for taking the time to leave a review!
So good! I don’t know how I’ve never had strawberry crisp before, this was delicious!
I’m so glad you liked the recipe, McKinzie! Thanks for taking the time to leave a review!
This was delicious! I swapped in fresh rhubarb for half the strawberries and it tasted amazing. Love how few ingredients there are and how quickly it comes together.
The addition of the rhubarb sounds wonderful, Melissa! I’m so glad you made the recipe work for you! Thanks for sharing!
Hi, Ashlea! How would you scale this recipe if you baked it in an 8×8 pan instead of ramekins?
Hi, Heather! I would use the same amount of ingredients but just use an 8×8 pan. I’ve made this separately in ramekins as well as in one pan and both methods work great!
I made this with a frozen berry cherry blend and it was so delicious. My toddler even helped with stirring and putting the crumble on top!
That’s the best, Kaitlyn! I’m so glad you made this recipe work for you! Thank you for taking the time to leave a review!
Old fashioned oats or quick oats?
Hi, Kristin! I use old fashioned oats for this recipe!
I have used this recipe 4 times in the last few weeks subbing out strawberries for blueberries and peaches on a couple occasions when strawberries weren’t available. In all cases the recipe worked brilliantly.
Such a delightful way to enjoy the fresh fruits of the season!
A favorite for sure!
This was so good!!! The whole family enjoyed.
Yum! Just made this and it’s so good! I used a 1lb box of strawberries, which came out to just over 2.5 cups. So I scaled the rest of the ingredients accordingly and used an 8×8 square pan. I baked it for 25 min and ate a slice while it was still warm with half&half poured over the top. Mmmm