There’s something so nostalgic and comforting about a fruit crisp, and this gluten-free strawberry crisp checks all the boxes: juicy, sweet, just the right amount of tartness, and topped with the perfect golden crumble. Whether you’re looking for a healthy dessert to enjoy after dinner or the perfect dish to bring to a spring or summer gathering, this recipe is everything you want — and nothing you don’t.
Made with simple, wholesome ingredients, this crisp is refined sugar-free, gluten-free, and macro-friendly, meaning you can indulge without the crash. Plus, strawberries are at their peak from late spring through early summer, making this recipe the perfect seasonal treat to showcase fresh produce.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Strawberry Crisp
- Fresh & Flavorful: Bursting with naturally sweet, juicy strawberries.
- Better-for-you Ingredients: No gluten, no refined sugar, and easily customizable to fit your macros.
- Crispy-Crumbly Topping: The almond flour and oats create the perfect golden topping.
- Quick & Easy: Minimal prep, maximum flavor.
- Crowd-Pleaser: Serve it at BBQs, Mother’s Day brunch, summer parties, or enjoy it as a weeknight dessert.
What’s the Texture Like?
This crisp is the perfect combo of juicy and crumbly. The strawberries become soft, sweet, and syrupy while baking, and the topping adds a satisfying crunch. Every bite is fresh and balanced — not too sweet and just enough richness to make it feel indulgent.
Strawberries & the Dirty Dozen: Why Washing Matters
Strawberries consistently rank on the Dirty Dozen list, which means they’re one of the most pesticide-contaminated fruits if not grown organically. It’s extra important to wash them properly, especially if you’re making this healthy crisp for your family or kids.
I use the Branch Basics Concentrate to clean all my produce — especially strawberries. It’s a non-toxic, plant- and mineral-based formula that’s safe and effective for everything from fruit to countertops.
To clean your strawberries:
- Fill a bowl with filtered water.
- Add a small amount of Branch Basics Concentrate (just a couple teaspoons is plenty).
- Soak the berries for 1–2 minutes, then rinse well and dry.
✨ Use my discount code: COOKINGKATIELADY for 15% off all Branch Basics starter kits. It’s one of my favorite clean swaps for a healthier home.
Ingredients
Filling:
- 2 lbs. strawberries (washed, fresh, & thinly sliced)
- 1/3 cup organic maple syrup
- 3 tbsp cornstarch (or arrowroot powder)
- Zest of 1 large lemon
- Squeeze of 1/2 lemon (1 tbsp apx)
- 1 tsp vanilla extract
Topping:
- 1 cup almond flour (packed, organic)
- 1/4 to 1/2 cup brown monk fruit (or coconut sugar, or refined sugar free sweetener of choice. Do 1/4 cup if you don’t like super sweet)
- 1/2 tsp salt
- 1/2 cup butter (grass-fed, unsalted, cold and cubed)
- 1 cup oats (organic old fashioned)
How To Make It
- Preheat oven to 350°F. Lightly grease a 7 x 11-inch baking dish or line with parchment paper for easy cleanup.
- Make the base: In a large mixing bowl, combine the sliced strawberries, maple syrup, cornstarch, lemon zest, lemon juice, and vanilla. Stir gently until the strawberries are evenly coated. Pour the mixture into your baking dish and spread evenly.
- Make the topping: In a separate bowl, whisk together almond flour, salt and your sweetener of choice. Using a fork or pastry cutter, cut in the cold cubed butter until the mixture forms a crumbly texture. Gently stir in the oats with a rubber spatula.
- Assemble: Evenly sprinkle the crumble topping over the strawberry base.
- Bake: Bake for 45–50 minutes, or until the top is golden and the strawberries are bubbly and tender.
- Cool slightly & serve: Let sit for 10–15 minutes before serving to allow the filling to set up. Serve with ice cream, Greek yogurt, etc.
Serving Suggestions
- Warm with Ice Cream: Try a scoop of vanilla bean or coconut milk ice cream.
- Breakfast-Approved: Enjoy leftovers cold or gently warmed with Greek yogurt and a drizzle of almond butter.
- Make It Mini: Bake in individual ramekins for a fun, portion-controlled treat at parties or gatherings.
FAQ’s
Can I use frozen strawberries?
Yes, just thaw and drain them before using so the crisp doesn’t become too watery.
Can I substitute almond flour?
Oat flour or a gluten-free flour blend can work in a pinch, though the flavor and texture may vary slightly.
How should I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture. I would do this at 350 for around 10-15 minutes. You can also freeze this for up to 3 months.
Is it kid-friendly?
Absolutely! It’s naturally sweetened and a fun way to enjoy fruit.
How Can I Make It Dairy Free?
You can use a dairy-free butter or coconut oil instead to make these dairy free.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This healthy strawberry crisp is proof that clean, feel-good treats don’t have to be boring. It’s fresh, seasonal, nutrient-dense, and made with real ingredients you can feel good about. Whether you’re gluten-free by necessity or just trying to make better choices, this recipe brings all the cozy dessert vibes with none of the guilt.
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Healthy Gluten Free Strawberry Crisp
Description
There’s something so nostalgic and comforting about a fruit crisp, and this gluten-free strawberry crisp checks all the boxes: juicy, sweet, just the right amount of tartness, and topped with the perfect golden crumble. Whether you're looking for a healthy dessert to enjoy after dinner or the perfect dish to bring to a spring or summer gathering, this recipe is everything you want — and nothing you don’t. Made with simple, wholesome ingredients, this crisp is refined sugar-free, gluten-free, and macro-friendly, meaning you can indulge without the crash. Plus, strawberries are at their peak from late spring through early summer, making this recipe the perfect seasonal treat to showcase fresh produce.
Ingredients
Filling:
Topping:
Instructions
-
Preheat oven to 350°F. Lightly grease a 7 x 11-inch baking dish or line with parchment paper for easy cleanup.
-
Make the base: In a large mixing bowl, combine the sliced strawberries, maple syrup, cornstarch, lemon zest, lemon juice, and vanilla. Stir gently until the strawberries are evenly coated. Pour the mixture into your baking dish and spread evenly.
-
Make the topping: In a separate bowl, whisk together almond flour, salt and your sweetener of choice. Using a fork or pastry cutter, cut in the cold cubed butter until the mixture forms a crumbly texture. Gently stir in the oats with a rubber spatula.
-
Assemble: Evenly sprinkle the crumble topping over the strawberry base.
-
Bake: Bake for 45–50 minutes, or until the top is golden and the strawberries are bubbly and tender.
-
Cool slightly & serve: Let sit for 10–15 minutes before serving to allow the filling to set up. Serve with ice cream, Greek yogurt, etc.
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1/8th casserole
- Amount Per Serving
- Calories 289kcal
- % Daily Value *
- Total Fat 20.1g31%
- Saturated Fat 8.6g43%
- Cholesterol 30mg10%
- Sodium 152mg7%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 4.8g20%
- Sugars 14.2g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
