Healthy Strawberry Crisp

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

Course Dessert

Cuisine American

Keyword dessert, gluten-free dessert, gluten-free strawberry crisp, healthy berry crisp, healthy strawberry crisp, healthydessert, strawberry crisp

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 228kcal

Author Kelli Shallal MPH RD

Ingredients

For the filling:

5 - 6 cups fresh or frozen strawberries cut in half (fresh)
3 tablespoons corn starch or tapioca flour for grain-free
¼ cup coconut sugar

For the topping:

⅓ cup almond flour
1 cup old fashion oats
½ cup melted butter or ghee use vegan butter or coconut oil for dairy-free
½ cup coconut sugar
½ teaspoon vanilla extract
¾ teaspoon cinnamon

Instructions

Preheat the oven to 350F and grease a 8 x 8 casserole dish with butter or ghee.
Mix berries with sugar and starch then place them in the bottom of the pan.
5 - 6 cups fresh or frozen strawberries, 3 tablespoons corn starch, ¼ cup coconut sugar
Mix all of the topping ingredients. Once the topping ingredients are well combined. Spread the topping over the top of the strawberries.
⅓ cup almond flour , 1 cup old fashion oats, ½ cup melted butter or ghee, ½ cup coconut sugar, ½ teaspoon vanilla extract, ¾ teaspoon cinnamon
Bake at 350F for 20-25 minutes (or 30-35 minutes for frozen) then broil for 1-2 minutes or until the topping is golden brown. DO NOT OVERBOIL OR IT WILL BURN! Watch it like a hawk when it's under the broiler! DO NOT WALK AWAY
Remove from oven and let sit for at least 20 minutes before serving. I recommend serving it with ice cream, but it's delicious on its own as well!

Video

Notes

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!

Nutrition