Healthier Strawberry Crisp

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This healthy strawberry crisp recipe is bursting with sweet flavor! It's a delicious way to use fresh or frozen strawberries.

You'll love how easily this delicious dessert comes together and the sweet, bright flavors. Serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or for breakfast pair it with some Greek yogurt.

Jump to:

• Ingredients
• Instructions
• Tips for Making this Recipe
• Storage
• More Fruit Crisp Recipes
• Healthier Strawberry Crisp

Use fresh berries for this recipe when it's strawberry season (April through June), and for the rest of the year, use frozen berries. Frozen berries are picked at their peak, so they're a great option for use out of season!

Try some of our other favorite strawberry dessert recipes like this Strawberry Yogurt Bark Recipe and our Strawberry Yogurt Popsicles.

Ingredients

Here are the simple ingredients you'll need for this easy strawberry crisp.

For the Crisp Filling

• Fresh Strawberries - use the ripest strawberries you can find!
• Maple Syrup - adds sweetness and flavor to the filling. You can substitute for brown sugar, coconut sugar, or honey as well.
• Corn Starch - this thickening agent causes the strawberries to 'gel' together and creates a saucy consistency. Can be substituted for arrowroot starch.
• Lemon Juice - the acidity of the lemon juice brightens the flavor of the strawberries!
• Ground Nutmeg - a wonderful spice with rich flavors, slight sweetness, and a hint of pepper.

For the Crisp Topping

• Old-Fashioned Rolled Oats - the base of the topping, oats crisp up when baked and pair beautifully with the warm fruit. You can substitute for quick oats if necessary, but don't use instant oats.
• Almond Flour - the flour acts as a binder for the topping and provides flavor. You can substitute this for whole wheat flour, oat flour, or coconut flour.
• Pecans - chopped pecans add a rich, buttery, and nutty flavor to the topping - they'll toast in the topping when baked, making for a crunchy bite and making this a true 'crisp' recipe.
• Walnuts - chopped walnuts add great texture and a crunchiness to the topping, and have a lovely tart nuttiness.
• Applesauce - adds sweetness and helps the crumble topping stick together.
• Pure Maple Syrup - adds a wonderful sweetness to the topping.
• Ground Cinnamon - warm and sweet, cinnamon will add richness to the topping.
• Kosher Salt - brings out the natural flavors of the other ingredients. It can be substituted for sea salt or regular table salt.

See the recipe card for quantities.

Instructions

Preheat oven to 350 degrees F. 

In a large bowl, combine the sliced strawberries, maple syrup, cornstarch, lemon juice, and nutmeg. Stir till combined. 

Pour the strawberry filling into an 8x8 baking dish or a 9-inch pie plate (or cast iron skillet).

In a mixing bowl, combine the dry ingredients - the oats, almond flour, chopped pecans, and chopped walnuts. Stir to combine. 

Add in the applesauce, apple syrup, cinnamon, and salt. Stir till all ingredients are combined. 

Spoon the oat topping over the blueberries in the pan. 

Bake for 45 to 50 minutes or until the oat topping is golden brown.

Let cool for 10 to 15 minutes before serving. 

Tips for Making this Recipe

Cooking Tips - If you are worried about the fruit bubbling out of your baking dish, place the dish on a rimmed sheet pan for baking.

Diet/Allergy Alternatives - for a gluten free strawberry crisp, make sure to use certified gluten free oats and non-wheat flour like almond or oat flour.

Storage

The cooked crisp will keep for up to 5 days in the refrigerator when stored in an airtight container.

You can reheat the crisp in the microwave or serve it cold or at room temperature.

More Fruit Crisp Recipes

If you love fruit crisps and crumbles, try some of our other delicious fresh fruit desserts!

• Healthy Blueberry Crisp
• Sour Cherry Crisp
• Healthy Apple Crumble
• Rhubarb Crisp

If you try this healthy strawberry crumble recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.