Easy Strawberry Crisp (vegan, gluten-free, refined sugar free)

close up of strawberry crisp with ice cream
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I love strawberry season and I am obsessed with this super easy strawberry crisp. Fruit crisps are one of my favorite desserts, and this strawberry one does not disappoint! The sweet and tart strawberries with the granola like crisp topping makes for the perfect summer treat! It’s refreshing and so delicious!

You would never know this strawberry crisp is quite healthy too. It’s vegan, gluten free, and has no refined sugars (#winning). The crumble crisp top is so tasty, I could eat it plain. I love making crisps because they are so easy and fast to put together. Definitely way less of a hassle than pie. Don’t get me wrong, I love pie, but I don’t always have the time to make my own pie crust. With this crisp, you can make it super fast and also change out the fruit to any fruit you have on hand, like apples, blueberries, or peaches.

This easy strawberry crisp is wholesome, made with the best ingredients, and tastes absolutely amazing. It’s the summer dessert everyone will love. If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations! Happy baking!

overview shot of entire pan of strawberry crisp shot of the corner of the baking dish with a scoop taken out with a spoon overview shot of crisp angled shot of a plate with strawberry crisp on top close up of strawberry crisp with ice cream overview shot of plate with dessert, two gold spoons, a bowl of strawberries, and the baking dish

Easy Strawberry Crisp (vegan, gluten-free, refined sugar free)

This easy and healthy strawberry crisp is the perfect summer treat. The juicy strawberries paired with the granola like crisp is delicious!
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close up of strawberry crisp with ice cream

Ingredients

Filling

  • 2 lbs strawberries, halved and quartered
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/2 lemon, juiced
  • 2 tbsp arrowroot starch (or cornstarch)

Topping

  • 1/4 cup coconut sugar (or brown sugar)
  • 3/4 cup rolled oats
  • 1/2 cup oat flour
  • 1/4 cup almond meal or almond flour
  • 2 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 1/4 cup melted coconut oil

Instructions

  • Preheat oven to 350 degrees F. Grease a 9×9 (or you can use an 8×8) baking dish.
  • In a large mixing bowl, add all the filling ingredients. Stir until well combined. Add to the baking dish.
  • In the same mixing bowl and add all topping ingredients. Stir until well combined. Evenly sprinkle it over the strawberry filling and smooth it out with your spatula.
  • Bake for 35 minutes or until the filling is bubbly and the topping is a deep golden brown. Let it cool for at least 30 minutes before serving. Enjoy!
  • Best when fresh but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until warmed through.
Servings: 6
Author: valeria.chao

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