Healthy Strawberry Crisp Recipe -

Healthy Strawberry Crisp Recipe

An easy healthy strawberry crisp recipe using fresh or frozen strawberries and a crunchy oat‑nut streusel. This wholesome strawberry crisp is gluten‑free, dairy‑free (optional), and perfect for summer desserts or cozy treats.

Course Dessert

Cuisine American, Clean Eating

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 348.5kcal

Author Olga Caz

Equipment

Ceramic Non-stick Baking Pan

Ingredients

Strawberry Filling

6 cups fresh strawberries halved, or frozen
3-4 tbsp maple sugar or your favorite sweetener
2 tbsp arrowroot flour or any other starchy flour, add 1 tbsp more if using frozen strawberries

Topping

¾ cup rolled oats use gluten free if you need
⅓ cup flour for gluten free see notes
½ cup crushed walnuts optional, but recommended
6 tbsp butter for dairy free see notes
⅓ cup maple sugar or brown sugar or coconut sugar

Instructions

Step 1. Make The Oat Crumble Topping First

Place you butter in the freezer for at least 1 hour before starting. Then, if you’re doing it by hand, use a grater: in a bowl, rub the frozen butter against the smaller grating surface on a box grater. Toss the frozen shreds of butter with flour until all pieces are coated.
If you have a food processor: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
To the butter and flour mixture, add the rest of ingredients and mix to combine. Place the crumb topping in the fridge while you make the rest.
Preheat oven to 360 degrees F.

Step 2. Prepare the strawberry filling

Rinse the strawberries and pat dry, cut into 2 or 3 if they’re large.
If using frozen strawberries, leave unthawed.
In a bowl, gently toss strawberries with arrowroot flour and maple sugar until coated. Transfer to a 9" baking dish. Spread in an even layer.
I used the same 9-inch square pan for mixing that I’m going to use for baking, to reduce the dirty dishes. This baking dish has a ceramic coating so you don’t need to grease it.

Step 3. Assemble the strawberry crisp and bake

Scatter topping evenly over berries. Bake 35 mins (add 5–10 mins if using frozen berries) until berries bubble and topping is golden.

Step 4. Cool and serve

Once it’s crisp and golden remove from oven and let it cool 10–15 mins. Serve warm or room temp, with ice cream or yogurt if desired.

Notes

Tips

The butter can be replaced with a dairy free version, like this coconut based butter.
Gluten free strawberry crisp - you can use oat flour combined with a finer flour for a healthier strawberry crumble. Or use a gluten free flour mix with same great results!
If you use frozen strawberries, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook.

Nutrition