April 29, 2020

Gluten Free Strawberry Crisp

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!

Individual Gluten Free Strawberry Crisps

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 these delicious gluten free strawberry crisps. They are packed with delicious fresh strawberries and topped with just the right amount of gluten free crisp topping.

You cannot have a crisp without a sweet, golden brown, slightly crunchy crisp topping. For some people, the topping is the best part of the entire dessert.

The crisp topping for this recipe is made with only four really simple ingredients that you likely already have in your pantry and fridge.

Here is what you need:

  • Gluten free rolled oats (be sure to grab certified gluten free if you are particularly sensitive)
  • Almond flour
  • Dark brown sugar (you could also use coconut sugar if you prefer)
  • Cinnamon
  • Butter (you can also use coconut oil if you would like to keep these dairy-free)
  • Jammy Strawberry Filling Ingredients

The crisp topping in this dessert is absolutely delicious but the sweet yet tart and perfectly jammy strawberry filling is the real star of the show. It comes together with just a few simple ingredients and the strawberries really shine through.

Honey: This natural sweetener helps to sweeten the fruit and create a yummy jammy filling. The flavor of honey works really well with the fresh strawberries but you could also use maple syrup if you do not have honey.

Before adding the full one-third cup of honey, taste your strawberries to see how sweet they are naturally. If it is strawberry season in your area, your strawberries may already have a good amount of sweetness and you can get away with not adding as much honey.

Arrowroot starch or cornstarch: To create that jammy texture in the crisps use arrowroot starch or cornstarch to thicken the berry filling.

Arrowroot starch is a grain free and Paleo-friendly thickening agent that works like cornstarch. Arrowroot starch is a one to one replacement for cornstarch so feel free to use whichever you prefer.

Vanilla extract: Adds just the right amount of vanilla flavor to the filling.

Lemon juice: This helps to offset the sweetness of the honey and berries and adds a brightness to a crisp.

How To Make This Easy Strawberry Crisp Recipe

Step One: Add the strawberries, honey, lemon juice, arrowroot or cornstarch, and vanilla extract to a mixing bowl. Stir until everything is well combined.

To get the perfect filling consistency use the back of a spoon or a potato masher to mash the strawberries a bit. This helps to break down the strawberries and release their juices for a delicious filling.

Once the strawberry filling is done, use a large spoon to evenly distribute the mixture among the ramekins. Be sure to get all of the delicious strawberry juice.

Step Two: Next, you’ll need to make the oat crisp topping. To do this, add the almond flour, oats, brown sugar, cinnamon, and butter to the same mixing bowl you used to to make filling.

Use your hands to work the butter into the dry ingredients until a clumpy dough like texture begins to form. Divide the crisp topping evenly among the ramekins.

Step Three: Place the ramekins on a sheet pan, lined with parchment paper. Bake them at 350 degrees for twenty-five to thirty minutes until the crisp topping is golden brown and the strawberry filling is bubbling around the edges.

Step Four: Let the crisps cool for five to ten minutes before serving with a generous scoop of vanilla ice cream and enjoy every last bite!

Will Frozen Strawberries Work?

Yes! Frozen strawberries will work in the crisp. In order for them to work though, you will need to thaw the berries completely before using. Once the berries are completely thawed, there will likely be some extra liquid.

To ensure that the texture of the filling comes out right you can drain the extra liquid or add another tablespoon of arrowroot starch or cornstarch to help create the same jam like consistency you would get with fresh fruit.

More Dessert Recipes I Know You’ll Love

Strawberry Oatmeal Crumb Bars

Raspberry Oatmeal Bars

Healthy Peanut Butter Banana Chocolate Chip Muffins

Print

Gluten Free Strawberry Crisp

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the filling:

4 cups chopped strawberries

2 tablespoons arrowroot starch

1 teaspoon vanilla extract

1 tablespoon Lemon juice

⅓ cup honey

FOR THE CRISP TOPPING:
1 ½ cups gluten free oats

½ cup almond flour

½ cup dark brown sugar

¼ teaspoon cinnamon

6 tablespoons butter or coconut oil

Method

Preheat your oven to 350 degrees.

Add the chopped strawberries, honey, lemon juice, arrowroot or cornstarch, and vanilla extract to a mixing bowl. Stir until everything is well combined. Use the back of a spoon or a potato masher to mash the strawberries a bit. Use a large spoon to evenly distribute the strawberry filling mixture among the ramekins.

Next, add the almond flour, oats, brown sugar, cinnamon, and butter to the same mixing bowl you used to to make filling. Use your hands to work the butter into the dry ingredients until a clumpy dough like texture begins to form. Divide the crisp topping evenly among the ramekins.

Place the ramekins on a sheet pan, lined with parchment paper. Bake them at 350 degrees for twenty-five to thirty minutes until the crisp topping is golden brown and the strawberry filling is bubbling around the edges.

Let the crisps cool for five to ten minutes before serving with a generous scoop of vanilla ice cream.

Notes

!!

I used 8oz ramekins for the photos in this post.

Keywords: gluten free strawberry crisp, strawberry crisp, gluten free

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