Gluten free Strawberry Crisp Recipe, Dairy-free, Vegan

A lighter gluten free strawberry crisp recipe made with a satisfying fresh strawberry filling and topped in an almond flour and oat crisp topping. It is the ultimate Summertime strawberry dessert. Naturally dairy-free and Vegan too.

This Gluten-free Strawberry Crisp is hands-down our favorite dessert that we have made this summer. It is EPIC. The strawberries cook until they are bubbly and melty and perfectly sweet. And they are topped in the most satisfying almond flour and oat crispy topping. NOM.

This recipe is naturally sweetened with a little bit of maple syrup. It is made without any refined flours or sugars. It naturally Gluten-free, Dairy-free, and Vegan. However, you would never know that this crisp is made with healthier ingredients when you eat it! It’s that good.

Why this recipe works:

• It’s a fun twist on the classic crisp.
• It is simple to make and is incredibly satisfying.
• This lighter strawberry crisp is made with clean ingredients. It is made with almond flour instead of white flour. Olive oil is used instead of butter. Coconut sugar is used instead of white sugar.
• It’s a wonderful way to use up a bunch of strawberries. Need other ideas? Try our from-scratch strawberry daiquiris, strawberry almond milk, and strawberry sweet iced tea.
  • Try our small batch strawberry cupcakes if you like baking with freeze dried strawberries.

Recipe ingredients:

• fresh strawberries– hulled and quartered to ensure the right texture forms.
• tapioca flour or arrowroot flour– both work interchangeably well. They are used to thicken the strawberry juices.
• maple syrup– this is used to sweeten the berries themselves.
• coconut sugar– this is used to sweet the crisp topping. It has a lower glycemic index than other sugars.
• almond flour– blanched almond flour works best for baking.
• gluten-free rolled oats– make sure they are certified gluten-free if this is important to you.
• cinnamon– ceylon cinnamon is the most flavorful and best
• olive oil– a good quality extra virgin olive oil is best.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions:

• Instead of maple syrup, you can use honey. (FYI, the recipe won’t be Vegan if you use honey)
• Instead of almond flour, you can use cashew flour, macadamia nut flour, sunflower seed flour, oat flour, or even regular white flour. Use whatever flour meets your dietary needs.
• Instead of coconut sugar, you can use brown sugar.
• Instead of olive oil, you can use avocado oil or coconut oil. If you use coconut oil, make sure to measure it in its melted state.
• Instead of lemon juice, you can use orange juice.

Step by step strawberry crisp instructions:

Step 1

Step 1: Start by hulling ( removing the green part of the strawberry) and quartering your strawberries. A 32 ounce pack of strawberries resulted in 5 cups of quartered strawberries for us.

Then put your strawberries into a large bowl, along with tapioca flour, lemon juice, vanilla extract and maple syrup. Mix and then pour into your baking pan.

Step 2

Step 2: Make the crisp topping. In one bowl, mix together the coconut sugar, almond flour, gluten free rolled oats, and cinnamon.

Then in another bowl mix your maple syrup with your oil ( olive or coconut), and then pour it on top of the almond flour and oat mixture.

Mix it until the dry ingredients are not longer dry.

Evenly distribute the crisp on top of strawberries.

Step 3

Step 3: Bake until the strawberries are bubbly and the crisp topping is golden!

Step 4

Step 4: Serve and enjoy.

How to serve:

• This crisp was meant to be served with ice-cream, whipped cream or cream. Especially when it is warm.
• You can also serve it cold or room temperature by itself or with added almond butter for breakfast.
• You can also serve it on top of a bowl of fresh mixed berries.

Recipe FAQs:

Fresh strawberries are best BUT if you need to use frozen strawberries, make sure to add an extra Tablespoon of arrowroot or tapioca flour to absorb some of the extra liquid.

In theory yes, rolled oats are gluten-free, but you have to make sure your package says that it is certified to be gluten-free to make sure that there is no cross contamination.

Yes! Just put it back into the oven at 350 F for 10-15 minutes. OR microwave it on a microwave safe plate.

Yes! Just use a different type of flour to replace the almond flour. You can use sunflower seed flour or oat flour.