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Gluten Free Strawberry Crisp (Without Oats)

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  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 11" x 7" OR 8" x 8" pan 1x


This gluten free strawberry crisp has a lightly sweetened strawberry filling that's topped with an oat-free crumble topping.  Paleo, gluten free, dairy free and egg free!



Strawberry Filling

  • 3 1/2 cups fresh quartered strawberries (550g)*
  • 1 Tbsp raw honey
  • 1 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 Tbsp tapioca flour

Crumble Topping


  1. Preheat oven to 350 degrees F.

Make the Strawberry Filling

  1. Place strawberries in a medium-sized bowl, set aside.
  2. In a small bowl, combine honey, lemon juice, vanilla and salt.  Whisk until well combined.  Pour the mixture over the strawberries and mix with a spatula.
  3. Sprinkle the tapioca flour over the strawberries and mix with a spatula until well coated.
  4. Pour the strawberry filling into an 11" x 7" or 8" x 8" baking dish.  Set aside.

Make the Crumble Topping

  1. In a medium-sized mixing bowl, combine the almond flour, coconut, tapioca flour and salt.  Add in the shortening and honey.  First, mix with a fork, then use your hands to combine the dough.
  2. Crumble the topping over the strawberry filling, then lightly pat down with your hands.

Bake and Cool

  1. Place the crisp in the oven and bake at 350 degrees for 35 minutes.  The strawberry filling should be bubbling and the topping should be golden brown when done.
  2. Cool the crisp in the baking dish.
  3. Serve either warm, room temperature or chilled.


For best results, measure ingredients by weight.

*May substitute with frozen strawberries - just defrost them before using.

**Use tigernut flour for a nut free option.