Gluten-Free Strawberry Crisp
This gluten-free strawberry crisp is an easy summer dessert made with fresh strawberries and a buttery almond-oat crumble topping. The strawberries bake until juicy and tender, while the topping becomes golden brown and crisp in the oven. Made with simple ingredients and no complicated steps.
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Gluten-free fresh strawberry dessert
This strawberry crisp is an easy summer dessert made with fresh strawberries and a buttery oat-almond flour crumble topping. The strawberries bake until juicy and tender, while the topping becomes golden brown and crisp in the oven. It’s terrific!
Fruit crumbles are the easiest way to use seasonal fruit and a great option for gatherings or family dinners. If you love fruit-based desserts, you might also enjoy this peach crisp, made with juicy peaches and a deliciously crisp topping. The filling and crisp topping come together quickly with simple ingredients and are make-ahead friendly. Best served warm with a scoop of ice cream or a dollop of fresh whipped cream.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Oats: gluten-free old-fashioned rolled oats.
- Almond flour: store-bought or ground finely homemade.
- Butter: cold unsalted butter.
- Lemon: fresh lemon juice.
- Cornstarch: to thicken and create a jammy filling.
- Strawberries: fresh strawberries, not overripe. Frozen strawberries also work, but don’t thaw them. It’s best with fresh strawberries.
How to make an easy strawberry crisp
Preheat oven to 350ºF (180°C).
For the filling: Place the roughly chopped strawberries, cornstarch, sugar, and lemon juice in a 9-inch baking dish or similar and mix. Let it rest for 10 minutes.
For the crisp topping: Process the GF oats, almond flour, gluten-free all-purpose flour, sugars, cinnamon, salt, and diced cold butter. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine. Sprinkle the oat crumble over the fruit.
Bake for about 40-50 minutes, until the topping is golden brown and the strawberries are tender and bubbling. Let the dessert rest for about 10 minutes before serving to allow the filling to set.
Serve warm with a dollop of fresh whipped cream or a scoop of ice cream if desired.
Storing: Store leftovers covered in the refrigerator for up to 3 days. You can freeze it, but you may lose some crunch of the crumble topping. Reheat the dessert in a medium oven until warm.
Good to know: baking tips
- Strawberries: Fresh strawberries are the best option. Choose ripe, bright red, and sweet strawberries.
- Cold Butter helps create a crisp, crunchy topping. Chill the mixture in the refrigerator before adding it to the strawberries.
- Bake until bubbling: The topping must be golden brown and the strawberry filling bubbling.
- Let rest before serving: Allow the crisp to chill for about 10 minutes after baking. The filling will thicken as it cools.
You might know: FAQ
Can I use frozen strawberries for strawberry crisp? Yes, you can use frozen strawberries, but don’t thaw them. Keep in mind that frozen strawberries release more liquid as they bake; the dessert may have a juicier filling.
Can I use other berries in this crisp? Yes, replace some of the strawberries with blueberries, raspberries, or blackberries. Keep in mind that different berries can vary in sweetness and in how much liquid they release as they bake.
Can I make this strawberry crisp ahead of time? Yes. You can make it in advance and reheat it briefly in the oven before serving.
Can I make individual strawberry crisps? Yes, divide the strawberry filling and crisp topping between individual ramekins and bake until the fruit is bubbling and the topping is golden. Baking time will be shorter; start checking them a little earlier than you would a large crisp.
Make it your own: variations
- Sweetness: Adjust the sweetness to taste. Add less or more sugar to the strawberry filling.
- Citrus flavor: Add orange or lemon zest to the fruit filling for a citrusy twist.
- Nuts: Add chopped toasted almonds, pecans, or walnuts to the oat topping for crunchiness.
For more summer dessert recipes
If you’re looking for delicious gluten-free summer desserts to share with family and friends, here are some easy and refreshing recipes you’ll want to try.
Strawberry Crumble with almond oat topping (gluten-free)
Ingredients
- 5 cups fresh strawberries, roughly chopped
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- ¾ cup gluten-free old-fashioned rolled oats
- ½ cup almond flour
- ¼ cup gluten-free all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar
- ¼ cup granulated sugar
- Pinch of salt
- ⅓ cup unsalted butter, cooled and diced
Instructions
- Preheat oven to 350ºF (180°C).
- For the filling: Place the roughly chopped strawberries, cornstarch, sugar, and lemon juice in a 9-inch baking dish and mix. Let it rest for 10 minutes.
- For the topping: Process the GF oats, almond flour, gluten-free all-purpose flour, sugars, cinnamon, salt, and diced cold butter. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine. Sprinkle the oat crumble over the fruit.
- Bake for about 40-50 minutes, until the topping is golden brown and the strawberries are tender and bubbling. Let the dessert rest for about 10 minutes before serving to allow the filling to set.
- Serve warm with a dollop of fresh whipped cream or a scoop of ice cream if desired.