This healthy strawberry crisp combines fresh juicy strawberries topped with a sweet, crunchy topping baked to a la mode perfection.

Summer is officially in full swing over here.

And as much as I dislike the heat, I can’t get enough of summer fruit. Stone fruits and berries are now hitting their peak ripeness and perfection! A couple of summers ago, I made a flag strawberry blueberry crisp for Memorial day, which was so delicious, that I wanted to make it again. But I had a Costco box of strawberries my kids were boycotting (weirdest kids in the world, I know), so I figured I’d try out making a strawberry crisp this summer!

PS crisp recipes topped with a scoop of vanilla ice cream easily top my list of preferred desserts. I would take them over chocolate, cake, cookies, and even caramel. The only thing I like more than a fresh crisp with a crunchy buttery topping and warm bubbling fruit underneath is frosting.

I couldn’t tell you the real difference between a crisp and a crumble, but I call my recipes crisps because they have a legit layer of delicious baked oats on top that you have to crack into. It’s freaking delicious, and you should definitely make it this summer with fresh berries or use frozen berries in the winter!

How to Make Healthy Strawberry Crisp

This recipe is so easy! First, mix your berries with cornstarch and coconut sugar, then pour them into the bottom of a greased pan!

Then, you mix your topping and pour it on the strawberries. Bake until the crust is hardened and the strawberries are softened. Then, for an added bit of caramelization, broil for 1-2 minutes. BUT WATCH IT if you broil it. Your delicious sweet, crunchy crisp can turn into a burnt disaster in a matter of seconds.

One BIG tip is to let your crisp sit for at least 20 minutes after it’s done baking. This gives the corn starch time to do its job, making the bake more syrupy and less soupy. Trust me. I started taking these photos way too early, only to realize how much more delicious this bake was 25 minutes later.

Swaps and Substitutions

Strawberries – You can use fresh or frozen strawberries. If you use frozen, DO NOT thaw them before cooking. Instead, you’ll follow the same steps but cook them a little longer in the oven.

Corn Starch – you can use a grain-free substitute such as tapioca starch if needed

Coconut Sugar – I like coconut sugar as it’s considered an unrefined sugar, but any dry sugar will work here, like cane sugar or maple sugar.

Almond flour – I use almond flour instead of refined white flour in my recipe. I would suggest oat flour if you need to substitute.

Oats – You could use quick oats, but the topping won’t have those beautiful whole oats that turn into a granola-like finish.

Melted Butter – Sub coconut oil or vegan butter for dairy-free.

Vanilla Extract and Cinnamon – for taste, recommended not to omit.

How to Make This Strawberry Crisp Ahead

You could prep this dessert ahead of time with FRESH strawberries and the topping, then refrigerate until ready to bake. You may also be able to freeze it and bake from frozen, but I haven’t tried it. If you try it, let me know! I think it would work, but you know that’s in theory and all, and you know what happens when you assume…..

How to Store

Store in the refrigerator in an air-tight container for up to 1 week. It’s great reheated, but the topping won’t be as crunchy as it is straight out of the oven. So, aim to serve it immediately after baking it!