Healthy Strawberry Crisp Recipe -

Healthy Strawberry Crisp Recipe

A healthy strawberry crisp with a juicy, lightly sweetened strawberry filling and crunchy oat-walnut topping. An easy summer dessert made for fresh or frozen strawberries, with simple gluten-free and dairy-free options.

Course Dessert

Cuisine American, Clean Eating

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 348.5kcal

Author Olga Caz

Ingredients

Strawberry Filling

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

Oat 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

Chill the butter. Freeze it for at least 1 hour.
Make the topping. Grate the butter and toss with the flour, or pulse them briefly in a food processor until coarse crumbs form. Add the oats, walnuts and maple sugar. Refrigerate while preparing the fruit.
Preheat the oven to 360°F (182°C).
Prepare the fruit. Add fresh or frozen strawberries to a 9-inch square baking dish. Toss gently with the maple sugar and arrowroot. Use 2 tablespoons arrowroot for fresh berries or 3 tablespoons for frozen.
Add the topping. Scatter the chilled oat-walnut mixture loosely over the berries.
Bake. Bake about 35 minutes with fresh strawberries or 40–45 minutes with frozen, until the topping is golden and the filling bubbles around the edges.
Rest. Cool for 10–15 minutes before serving.

Notes

Frozen strawberries: Do not thaw before using.

Dairy Free: the butter can be replaced with a dairy free firm version, like this coconut based butter.

Gluten free strawberry crisp: use certified gluten free oats and a gluten free flour mix with same great results!

Nut-free: Omit the walnuts or replace them with pumpkin or sunflower seeds.

Pan size: The recipe is designed for a 9-inch square dish. An 8-inch dish creates a deeper filling and may need slightly longer.

Make ahead: Keep the fruit and topping separate in the refrigerator for up to 2 days.

Storage: Refrigerate leftovers for 2–3 days.

Freezing: Freeze assembled and unbaked for up to 3 months.

Nutrition