This strawberry crisp recipe is perfectly portioned into individual servings, with a nutty topping made with a combination of almonds, walnuts and pecans. So easy too!
Gluten-Free Strawberry Crisp Recipe
I wanted to make a strawberry crisp topped with nothing but nuts—no oats, no wheat flour—to let the flavor and texture of the nuts really stand out. The results were pure deliciousness! (If you’re looking for a more traditional crisp recipe, try my Cinnamon Apple Crisp, Blueberry Peach Crisp or Triple Berry Crisp.) To make this a healthy dessert, I lightly sweetened the strawberries and nuts with honey, and (totally optional) added a heaping tablespoon of frozen yogurt on top for that hot/cold combination I just love!
Why This Strawberry Crisp Is a Standout
When local strawberries are in season, I can’t resist making this recipe! Here’s what I love about it.
- Naturally gluten-free. Using cornstarch or arrowroot as thickeners and almond flour in the crisp topping makes this recipe a great option for those with gluten sensitivities while still using accessible, everyday ingredients.
- Lower in added sugar. By using honey to sweeten the strawberries and crisp topping, you can enjoy this dessert without feeling like you’re overdoing it on sugar.
- Quick and easy to make. Fruit crisps are one of the easiest desserts you can make! Just mix the filling and the topping, then put them together. There’s nothing else to it!
What You’ll Need
Here’s a list of ingredients you’ll need to make this healthy strawberry crisp. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Filling:
- Cooking spray – To keep the filling from sticking to the edges of your ramekins. A mister filled with oil also works.
- Fresh strawberries – Use local, in-season strawberries when you can. They have so much natural sweetness!
- Honey – Maple syrup can be used as a substitute.
- Fresh orange juice – The acidity makes the strawberry flavor really pop.
- Cornstarch – Thickens the filling; arrowroot can be used for a paleo-friendly option.
For the Nut Topping:
- Nuts – I use sliced almonds, chopped pecans, and walnuts.
- Almond flour – Acts as a binder for the topping and adds a mild nutty flavor.
- Honey – Maple syrup can also be used here for a vegan strawberry crisp.
- Kosher salt – Enhances the flavor and balances the sweetness of this recipe.
How to Make Strawberry Crisp
The full instructions are in the recipe card below, but here’s an overview of what you’ll need to do to make this strawberry crisp recipe.
- Prepare. Preheat your oven to 350ºF and coat your ramekins with nonstick spray or oil.
- Make the filling. Stir together the strawberries, honey, and orange juice in a large bowl, then add the cornstarch and toss to coat. Spoon the fruit into the ramekins.
- Make the topping. Stir together the topping ingredients in another bowl, then divide this mixture over the fruit.
- Bake. Place the ramekins on a baking sheet and bake for 40 minutes or until the nuts are golden and the strawberries are jammy and bubbling up along the edges.
- Serve. Add ice cream, frozen yogurt, whipped coconut cream, or whipped cream if desired and serve.
Tips and Variations
Here are some tips and variations to customize this healthy dessert to your tastes.
- Make one big strawberry crisp. Making them in individual ramekins is my favorite way to keep portions in check. You could also make this in an 8 x 8 baking dish if you wish.
- Reduce the number of portions. For fewer servings, this recipe can easily be halved.
- Switch up the fruit. Swap the strawberries for blueberries or use a combination of berries. You will need 5 cups of fruit total. You could also use apples or peaches for a different twist.
- Add herbs. For a little more complexity in your dessert, try adding fresh thyme or basil to the filling.
- Amp up the orange flavor. You can make the strawberry filling extra citrusy by adding orange zest in addition to the juice.
- Make a Strawberry Rhubarb crisp. It adds a tart note to complement the sweetness of the berries!
How to Store Leftovers
- Refrigerator: Cover the ramekins with foil or plastic wrap and refrigerate for up to 3 days.
- Freezer: To store for longer, wrap the ramekins in plastic wrap and foil (two layers help prevent freezer burn) and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Warm the individual strawberry crisps in a 350ºF oven until heated through or in the microwave. You can also eat them cold or room temperature, but I much prefer them warmed up a little!
Yield: 8 servings
Serving Size: 1 crisp
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Preheat oven to 350F. Spray (8) eight 4-inch ramekins with oil.
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In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
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Transfer to the ramekins.
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Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
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Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
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Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.
Last Step:
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Serving: 1 crisp, Calories: 185 kcal, Carbohydrates: 24 g, Protein: 3.5 g, Fat: 10 g, Saturated Fat: 0.5 g, Sodium: 38 mg, Fiber: 4 g, Sugar: 18.5 g
