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strawberry crisp in bowl

The Best 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
  • 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 diced strawberries
  • 2  1/2 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

  1. Preheat your oven to 350 degrees.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.
  6. 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.
  7. Let the crisp cool for at least ten minutes before serving with a generous scoop of vanilla ice cream.

Keywords:

gluten free strawberry crisp, strawberry crisp, gluten free