An easy recipe for healthy strawberry crisp, made with an oatmeal crumble topping that is the perfect summer dessert. It has no flour, is completely gluten free and vegan, and can be made in less than one hour.
There is 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.
Think bites warm, juicy strawberries bursting with gooey berry flavor, and sweet vanilla ice cream melting into the crumble.
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 thing is coconut sugar, and because the strawberries during spring and summer are SO good and naturally sweet, you don’t really need any more!
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.
Strawberry crisp is an easy dessert
Yep, a lazy girl’s dessert if I ever heard of one. It’s basically just assembly at this point, and seriously the hardest part is waiting for it to bake in the oven. I’m confident any of the men who don’t cook in my life would be able to nail this strawberry crisp.
You assemble it but layering the strawberries flat in a greased cast iron, then adding the crumble on top, and then baking. That is seriously it.
How to eat strawberry crisp
You’re going to want to dig in right after it comes out of the oven, that is for sure, you’ll know its ready when it starts to bubble and your house will smell heavenly.
If you can wait ten minutes to let the berries settle a little, and avoid burning the roof of your mouth, I highly suggest it!
We love to top ours with a big ole scoop of vanilla ice cream, or a big scoop of coconut cool whip, and sometimes even both.
How to store the strawberry crisp
If you aren’t eating it all right away, or you have some leftovers (I would be shocked!), you can put it into a container safe for the refrigerator.
When you are ready to eat again, just heat it back up in the microwave!
What if you don’t have a cast iron skillet?
No problem! You can make this is any dish, really. I’ve also made it in an 8×8 brownie pan for thicker crisp. A 9×13 pan would also work great.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- 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.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂