Strawberry Crisp Recipe

A bowl of strawberry crisp topped with vanilla ice cream with a spoon on the side.

My Strawberry Crisp Recipe features a sweet strawberry filling and a crumbly oat topping. Served warm with a scoop of vanilla ice cream, it’s the ultimate summer dessert!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: strawberry crisp, strawberry crisp recipe

Method: Oven

Servings: -8 servings

Equipment

2 Mixing Bowls
1 (9x9 inch) Baking Dish

Ingredients

Filling

4 cups fresh strawberries see notes for frozen or other berries
4 tablespoons maple syrup or honey
2 tablespoons arrowroot flour
1 teaspoon lemon juice
1 teaspoon vanilla extract

Topping

2 cups oat flour
1 cup rolled oats gluten-free if needed
⅔ cup coconut sugar or maple sugar
1 teaspoon ground cinnamon
Pinch of sea salt
½ cup unsalted butter melted
4 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Zest of 1 lemon

Instructions

Preheat the oven to 350ºF.
Make the filling: In a large bowl, combine the berries, maple syrup (or honey), arrowroot, lemon juice, and vanilla. Stir gently until evenly coated.
4 cups fresh strawberries, 4 tablespoons maple syrup or honey, 2 tablespoons arrowroot flour, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
Assemble: Pour the fruit mixture (and any juices) into a 9x9-inch or similarly sized baking dish.
Make the topping: In a separate bowl, mix together the oat flour, rolled oats, coconut sugar, cinnamon, and sea salt. Add the melted butter, maple syrup, vanilla, and lemon zest. Stir until the mixture forms a crumbly topping.
2 cups oat flour, 1 cup rolled oats, ⅔ cup coconut sugar or maple sugar, 1 teaspoon ground cinnamon, ½ cup unsalted butter, 4 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, Pinch of sea salt, Zest of 1 lemon
Bake: Sprinkle the topping evenly over the fruit. Bake for about 55 minutes, until the fruit is bubbling and the topping is golden brown. If the topping browns too quickly, tent the dish with foil for the last 10–15 minutes.
Cool slightly before serving. Enjoy as is, or top with coconut whipped cream or ice cream, if desired.

Notes

*If using frozen strawberries, adjust the baking time, adding more as needed until the filling is bubbling. If the top browns too quickly, cover the dish with foil, and continue to bake.

*Note that you can also use any berries you desire!

Storage: Cover leftovers with foil or transfer them to an airtight container. Store in the refrigerator for up to 3 days.

Nutrition