If you’re looking for a quick and easy dessert to throw together, you can’t beat a good strawberry crisp! Especially during the height of strawberry season. This one happens to be made healthier, sweetened with honey and using oats and oat flour for the crisp topping. It’s delicious!
I feel like strawberry crisp is *the* quintessential quick summer dessert. Perfect for throwing together quickly, it’s easy and great for serving a crowd.
I’m personally a big fan of desserts à la mode. I love the creamy, melty ice cream paired with a warm buttery crisp topping and sweet, jammy fruit filling.
If you’re looking for more cobbler and crisp recipes, I’ve also got Mango Blueberry Crisp, Triple Berry Crisp (a favorite!) and Mixed Berry Cobbler, too. Perfect for making the most of summer berries!
Why You’ll Love This Recipe
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Super quick and easy to layer and bake in your favorite baking dish.
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A great use for extra strawberries during strawberry season!
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Crowd-pleasing dessert.
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Fruity, crunchy, sweet, creamy – what more could you ask for?!
Fruit Crisp Ingredients
The ingredient list is short and sweet, and full of healthy pantry staples. Here’s what you need:
Filling:
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fresh strawberries – you will need about 2 pounds of fresh strawberries for this recipe, or Sweet ripe strawberries are best since it allows you to use less sugar.
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honey or maple syrup– we’re using honey for this healthy strawberry crisp recipe
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lemon juice – just adds a little brightness. But becasue we’re using cornstarch to thicken, you don’t need to add lemon juice if you don’t have it on hand.
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cornstarch – helps to thicken the strawberry juices that get released while baking.
Crisp Topping:
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gluten free oats – Use old fashioned rolled oats for a crisp and oat-y texture. Seek out certified gluten-free oats, if a dietary concern.
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oat flour – to keep this recipe simple and easily gluten-free, you can use oat flour for this recipe. Just grind up rolled or quick oats using a small blender. If not gluten-free, you can sub in whole wheat flour for a similar result.
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ground cinnamon – just a touch for a little warmth!
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sea salt – to enhance all those crispy strawberry flavors!
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butter– butter gives the best flavor and browning for an oat crisp topping. Coconut oil would work too if you want this recipe to be dairy-free. Or use a plant-based butter for more flavor.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How To Make a Strawberry Crisp
This recipe is simple, uses less added sugar than traditional strawberry crisp, is gluten free friendly and can be made vegan friendly using plant based butter. Here’s a quick rundwon of how it’s made:
Preheat oven to 350ºF and grease a 9″ pie dish.
Prepare Strawberry Mixture: Spread strawberries on bottom of baking dish and drizzle over honey, vanilla, lemon juice and sprinkle on cornstarch. Stir until fully combined and redistribute strawberries evenly.
Make Crumble Topping: Combine the rolled oats, oat flour, brown sugar and cinnamon together. Stir in melted butter until fully combined and sprinkle over strawberries.
Bake: Bake 25-30 minutes, OR until oatmeal mixture is golden and crisp, and strawberries start to bubble around the edges. Allow strawberry crisp to cool for 20 minutes before serving with your favorite toppings!
add honey, lemon juice, vanilla and cornstarch
mix all together
add dry crisp ingredients
stir in melted butter
Distribute crumble oat topping
Bake until golden and bubbly
My favorite topping for crisps is most definitely ice cream. But if you’re looking for a lighter dessert, you could eat it as is or top with some greek yogurt or skyr!
Serving Suggestions
SO easy, minimal effort and in under one hour you’ll have yourself the perfect summer dessert. Some of my favorite ways to serve this strawberry crumble recipe include:
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Weekday Dessert: Easy enough to make during any night of the week. Serve it warm with a dollop of vanilla yogurt, big scoop of vanilla ice cream or a generous dose of whipped cream.
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BBQs + Potlucks: A special dessert you can serve to all your friends and loved ones who follow a gluten-free or vegan-friendly diet (sub maple syrup for those strictly vegan).
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Spring / Summer Holidays: Think Mother’s Day, Memorial Day, Father’s Day, 4th of July or any special occasion to celebrate during the spring and summer months.
Cook ModePrevent your screen from going dark
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Prep Equipment: Preheat oven to 350ºF and grease a 9″ pie dish with butter or oil.
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Sweeten Strawberries: Evenly spread strawberries on bottom of baking dish and drizzle on honey, lemon juice and vanilla. Stir together then sprinkle on cornstarch and stir until combined. Redistribute strawberries evenly.
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Make Crumble: In a medium bowl stir together oats, oat flour, brown sugar, cinnamon and salt. Pour in melted butter and stir until well combined. Evenly distribute oatmeal mixture over top of strawberries.
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Bake: Bake for 25-30 minutes, or until oatmeal mixture is golden and crisp, and strawberries start to bubble around the edges. Allow strawberry crisp to cool for 20 minute before serving with your favorite toppings.
STORAGE – Leftovers can be covered tightly with plastic wrap or transferred to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the toaster oven or microwave until warmed through.
EXTRA BROWN TOPPING – A reader noted they didn’t get the browned topping they were after for a crisp. If you find this is a case, feel free to add an extra tablespoon of coconut oil, ghee or butter to the oat mixture.
Serving: 1/6th, Calories: 295kcal (15%), Carbohydrates: 35g (12%), Protein: 6g (12%), Fat: 16g (25%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Sodium: 26mg (1%), Fiber: 5g (21%), Sugar: 15g (17%)
If you make this Healthy Strawberry Crisp recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
How to Store & Reheat
Leftover strawberry crisp can be covered tightly with plastic wrap or transferred to an airtight container. Store in the refrigerator for up 3-4 days.
Reheat: To enjoy this strawberry fruit crisp warm, scoop and reheat in the toaster oven or microwave until warmed through.
Recipe FAQs
Can I make this nut-free?
If you’re looking for a nut-free alternative, you can use the crisp topping from my Blueberry Mango Crisp (omit coconut as needed as well).
Can I use regular butter in this recipe?
Yes! If not vegan or dairy-free, feel free to sub in conventional butter.
Can I use frozen strawberries?
If you’re using frozen strawberries, it’s best to allow the berries to thaw first before mixing with coconut sugar. Also make sure to quarter the berries once they’re thawed.
What other toppings can I serve this with?
Ice cream is my favorite for crisp (choose your favorite!) but if you’re looking for u0022healthieru0022 alternative, yogurt and coconut whip would be delicious, too