Gluten Free Strawberry Crisp (Without Oats)

This gluten free strawberry crisp has a lightly sweetened strawberry filling that's topped with an oat-free crumble topping. It is paleo, gluten free, dairy free and egg free! The perfect dessert to eat alongside some coconut whipped cream or a scoop of vanilla ice cream.

This gluten free strawberry crisp is one of my new favorite summer desserts. Quick and easy to make, only a few simple ingredients required and SO incredibly flavorful!

My strawberry crisp recipe has a filling made with fresh, juicy strawberries that's lightly sweetened with honey and thickened with a bit of tapioca flour. The crumble topping is completely oat free - made with shredded coconut and almond flour.

You don't have to be gluten free to adore this healthy strawberry dessert.

Why You'll Love this Gluten Free Strawberry Crisp

• paleo friendly: made with simple, wholesome ingredients
• grain free & gluten free: made without outs
• dairy free: made with palm shortening (I like Nutiva's) instead of butter. However, butter works as a replacement if you consume dairy.
• egg free: no eggs or egg substitutes needed for this recipe!
• refined sugar free: sweetened with honey. Maple syrup should work instead if you want to make this a vegan strawberry crisp.

Ingredients

This healthy strawberry crisp recipe is made with wholesome, real food ingredients. No refined sugar, cornstarch or highly processed wheat flour.

Here's a list of what you need for the strawberry filling and oat-less crumble topping:

Strawberry Filling

• fresh strawberries: frozen works too - just defrost them so that they're softened
• raw honey: maple syrup works as a substitute, but I love the honey-strawberry flavor
• lemon juice: optional, but really brings out the flavor
• vanilla extract: for flavor
• tapioca flour: arrowroot starch works too. This ingredient is used as a thickener for the filling.
• salt: to enhance the flavor

Crumble Topping

• blanched almond flour: may be substituted with tigernut flour for a nut free option. (Be sure to measure by weight if you do this substitution.)
• unsweetened shredded coconut
• tapioca flour: or arrowroot starch
• salt
• non-hydrogenated shortening: I like to use Nutiva's palm shortening which is a mixture of organic palm oil and coconut oil. Coconut oil or grass fed butter will work instead.
• honey: or maple syrup

How to Make a Strawberry Crisp From Scratch

The great thing about crisps are that they're a super easy, no-fuss dessert with minimal prep. Here's how to make this strawberry crisp:

First, preheat your oven to 350 degrees F.

Make the Strawberry Filling

Prep the strawberries by rinsing them in water, patting them dry, and then cutting them into fourths (be sure to cut off the tops as well). If you have extra large strawberries then you may want to cut them slightly smaller. Tip: I recommend weighing the strawberries instead of measuring them by volume.

Place the strawberries in a medium-sized mixing bowl and set aside.

In a small bowl, combine the honey, lemon juice, vanilla and salt. Whisk until well combined, then drizzle the mixture over the strawberries. Stir with a spatula until the strawberries are fully coated.

Lastly, add the tapioca flour. Sprinkle it over the top of the strawberries and mix with the spatula until coated.

Pour the strawberry filling into an 11" x 7" or 8" x 8" baking dish.

Make the Crumble Topping

For the topping, combine the almond flour, shredded coconut, tapioca flour and salt in a medium-sized mixing bowl. Mix, then add in the shortening and honey. First use a fork to combine the mixture, then use your hands. The topping will seem quite dry at first, but keep mixing with your hands and it will moisten up.

Crumble the topping over the strawberry filling and lightly press down with your hands.

Bake the Crisp

Place the crisp in your preheated oven and bake at 350 degrees for 35 minutes. When done, they strawberry filling should be bubbling and the crumble topping with be golden brown.

Let the crisp cool in the pan, then serve! You may serve it warm, room temperature or chilled. No matter what, you can't go wrong!

What to Serve With Strawberry Crisp

I topped this strawberry crisp with coconut cream (I usually prefer a thick dollop of coconut cream, but this was more liquid) and bee pollen. Here are some great paleo crisp toppings:

• coconut cream: just the cream from a can of full fat coconut milk. You can leave it unsweetened or add a little maple syrup
• vanilla ice cream: there are many great paleo vanilla ice cream recipes you can search for, or buy a paleo brand from the store
• paleo whipped cream: search for a coconut milk whipped cream recipe - so good!
• yogurt: a coconut or almond milk yogurt would also be a great topping option

Storage

Any leftovers should be stored in the fridge. Leftovers taste amazing! And they keep well for up to 5 days. Either store them in a sealed glass container or cover the baking dish with some bees wax wrap.

More Gluten Free Strawberry Recipes

Looking for more easy gluten free and paleo recipes using strawberries? Check out these reader favorites:

• strawberry scones
• strawberry crumb bars (made with frozen strawberries)
• chocolate covered strawberry truffles (made with freeze-dried strawberries)
• strawberry shortcake muffins

Enjoy!

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