Enjoy an easy recipe for Healthy Strawberry Crisp made with an oatmeal crumble topping that’s perfect for summer! This dessert is completely gluten free and vegan, and can be made in less than one hour.
A mouth watering vegan strawberry crisp
There’s something about strawberry crisp that just screams summer, right? I mean a warm berry crisp straight out of the oven is guaranteed to brighten your day. Throw a few scoops of vanilla ice cream on top and you’ve got yourself a delicious dessert that’s perfect for helping you cool down!
This healthy strawberry crumble is filled with warm, juicy strawberries in each bite. The ooey gooey berry taste mixes perfectly with the crumbly texture, and the vanilla ice cream melts right in!
The crumble part is made with gluten-free oats and almond flour, making the entire thing gluten free. The only sweetener used in this whole dessert is coconut sugar, and because the strawberries during spring and summer are SO good and naturally sweet, the flavor is top notch!
Summer desserts are some of my favorite, and you better believe I’m going to be enjoying this one outside late at night, barefoot in the grass.
Ingredients in healthy strawberry crisp
This dairy free dessert is made in two parts: the filling and the crumble. For the filling, we’re using loads of strawberries, vanilla, and lemon juice, and for the crumble we’re using a base made of rolled oats and almond flour.
- Strawberries: First up, you’ll need 5 heaping cups of sliced strawberries. If they’re super ripe, they’ll contribute even more flavor!
- Arrowroot powder: Next, add 2 tbsp of arrowroot powder to help thicken up the recipe. You can also use cornstarch.
- Vanilla: Add 2 tsp of vanilla for delicious flavor!
- Lemon juice: Add a slight tart bite with 1 tbsp of lemon juice.
- Coconut sugar: Finally, finish off the filling with 2 tbsp of coconut sugar.
- Rolled oats: Begin the crumble with 1 cup of rolled oats. Use certified gluten free oats if aiming for a gluten free crumble!
- Almond flour: Next, combine that with 1 cup of almond flour to thicken things up.
- Coconut sugar: To sweeten the deal, add 1/3 cup of coconut sugar.
- Salt: A dash (1/4 tsp) of salt adds a delicious flavor.
- Cinnamon: Throw in 1/4 tsp of cinnamon for a nice cinnamon swirl.
- Almond butter: Thicken things up with 1/3 cup of almond butter. This adds so much yummy flavor!
- Coconut oil: Include 1/3 cup of melted coconut oil to help the ingredients bind together.
- Vanilla: Last but not least, finish things off with 1 tsp of vanilla.
Kitchen tools you need for this recipe
To make strawberry crisp, start with some nonstick spray and a skillet. From there, you’ll need two mixing bowls, a fork, and measuring cups (1/4 tsp, 1 tsp, 1 tbsp, 1/3 cup, and 1 cup).
How to make healthy strawberry crisp
To begin, preheat the oven to 350ºF and prepare a skillet with nonstick spray (I used a well-seasoned 10.25 inch cast iron skillet).
Pour the berries into the skillet and sprinkle the crumble topping over the top.
Bake for 35-40 minutes, or until the crust is golden brown.
Let the bake cool for at least 15 minutes before serving.
Serve with ice cream or whipped cream!
An easy summertime strawberry dessert
This is a lazy girl’s dessert if I’ve ever heard of one!
You assemble it but layering the strawberries flat in a greased cast iron, then adding the crumble on top, and then baking. That’s seriously it!
How to eat gluten free strawberry crisp
When making this crisp, you’ll know it’s ready to remove from the oven when it starts to bubble and your house takes on a delicious, heavenly strawberry smell.
You’ll want to dig in right when it comes out of the oven, but be sure to let it cool! If you can wait 10-15 minutes for the berries to settle and avoid burning the roof your mouth, I highly suggest it.
When ready to enjoy the crisp, serve it up with a big ol’ scoop of vanilla ice cream, or pair it with coconut cool whip. And yes, you can totally do both!
How do you store leftover vegan crisp?
If you wind up with leftovers (I’ll be shocked!), you can store them in a container and keep them in the refrigerator. When you’re ready to enjoy a serving, heat it up in the microwave!
What if you don’t have a cast iron skillet?
You can make this in any dish, really. I’ve made it in an 8×8 inch brownie pan for a thicker crisp. A 9×13 inch pan would also work well!
If you liked this recipe, you’ll want to try these!
We have plenty of berry-filled desserts over here at Erin Lives Whole. There were so many to choose from that I could only narrow it down to five favorites! Try your hand at one of these, and dig in!
- Mixed Berry Bars
- Blueberry Cheesecake Bars
- Paleo Blueberry Scones
- Gluten Free Strawberry Shortcake
- Healthy Raspberry Oat Bars
- 5 heaping cups sliced strawberries
- 2 Tbsp arrowroot powder (or cornstarch)
- 2 tsp vanilla
- 1 Tbsp lemon juice
- 2 Tbsp coconut sugar
- Preheat oven to 350F and prepare skillet with nonstick spray (I used a well seasoned cast iron 10.25 inch)
- In a bowl, mix together sliced berries, powder, vanilla, lemon, and coconut sugar until completely coated.
- While berries sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.
- Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
- Pour berries into skillet and sprinkle crumble topping over top.
- Bake for 35-40 minutes or until crust is golden brown.
- Let rest at least 15 minutes before serving.
- Serve with ice cream or whipped cream, and store remainder in fridge.
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