This healthy strawberry crisp is portioned into individual servings and topped with a crunchy, naturally sweetened nut mixture made from almonds, pecans, and walnuts. It’s grain-free and gluten-free, lightly sweetened with honey, and simple to prepare—perfect when fresh strawberries are in season.
Gluten-Free Strawberry Crisp Recipe
I wanted a crisp that showcased nuts instead of oats or wheat flour so the topping would be pure, crunchy nuttiness. The result is a naturally gluten-free strawberry crisp with a bright, jammy filling and a toasted nut topping. To keep this dessert lighter, strawberries and the nut topping are sweetened with honey; maple syrup is an easy substitute for a vegan version. A small scoop of frozen yogurt or ice cream is optional but gives that delightful warm/cold contrast.
Why This Strawberry Crisp Stands Out
When strawberries are ripe and local, this crisp becomes irresistible. Key benefits:
- Naturally gluten-free: The filling is thickened with cornstarch or arrowroot, and the topping uses almond flour and chopped nuts for texture without grains.
- Lower in added sugar: Honey (or maple syrup) provides gentle sweetness so the fruit flavor remains the star.
- Quick and approachable: Fruit crisps are straightforward—mix the filling, combine the topping, assemble, and bake.
What You’ll Need
Below is an overview of the ingredients. The full quantities and step-by-step instructions are in the recipe card further down.
For the Filling:
- Cooking spray or a light brush of oil for ramekins.
- Fresh strawberries—use in-season berries for best flavor.
- Honey (or maple syrup) to lightly sweeten the fruit.
- Fresh orange juice to lift and brighten the strawberry flavor.
- Cornstarch (or arrowroot) to thicken the filling.
For the Nut Topping:
- Nuts: sliced almonds, chopped pecans, and walnuts for a mix of textures.
- Almond flour: adds body and helps bind the topping.
- Honey (or maple syrup) to hold the topping together and add sweetness.
- Kosher salt: a pinch to balance flavors and highlight the berries.
How to Make Strawberry Crisp
The complete recipe card below contains exact measurements and full instructions. Here’s a concise overview of the process so you know what to expect:
- Prepare: Preheat the oven to 350ºF and coat eight 4-inch ramekins with cooking spray or oil.
- Make the filling: Toss strawberries with honey and orange juice, then stir in cornstarch to coat. Divide the fruit among the ramekins.
- Make the topping: Mix the chopped nuts, almond flour, salt, and honey, then scatter the mixture over each ramekin of fruit.
- Bake: Arrange the ramekins on a baking sheet and bake for about 40 minutes, until the nuts are golden and the strawberries are soft and bubbling at the edges.
- Serve: Serve warm, optionally topped with a small scoop of ice cream, frozen yogurt, whipped coconut cream, or whipped cream.
Tips and Variations
Use these ideas to adapt the recipe to your preferences or to the fruit you have on hand.
- Make one large crisp: If you prefer, bake the filling and topping in an 8 x 8-inch baking dish instead of individual ramekins.
- Scale the recipe: You can halve the ingredients for fewer servings or double them for a crowd.
- Swap the fruit: Replace strawberries with blueberries, a mix of berries, or use apples or peaches. Aim for about 5 cups of fruit total.
- Add herbs: A little fresh thyme or basil stirred into the filling adds depth and complexity.
- Boost the citrus: Add a teaspoon or two of orange zest along with the juice for a brighter strawberry flavor.
- Try strawberry-rhubarb: Add chopped rhubarb for a pleasant tart contrast to the sweet berries.
How to Store Leftovers
- Refrigerator: Cover ramekins with plastic wrap or foil and refrigerate for up to 3 days.
- Freezer: For longer storage, wrap ramekins tightly with plastic wrap and a layer of foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Warm individual crisps in a 350ºF oven until heated through, or use a microwave for a quick reheat. Warming enhances the topping crunch and the jammy filling.
More Strawberry Recipes
- Strawberry Scones
- Strawberry Squares
- Strawberry Yogurt Bark
- Strawberry Cheesecake Dip
Strawberry Crisp
Ingredients
For the Filling:
- Cooking spray or a light brush of oil for eight 4-inch ramekins
- 5 cups fresh strawberries, stemmed and quartered
- 1/4 cup honey (or maple syrup)
- 1 tablespoon fresh orange juice
- 1 tablespoon cornstarch (or arrowroot for a paleo option)
For the Nut Topping:
- 1/2 cup sliced almonds
- 1/4 cup chopped pecans
- 1/4 cup walnuts
- 1/4 cup almond flour
- 2 tablespoons honey (or maple syrup)
- 1/8 teaspoon kosher salt
Instructions
- Preheat the oven to 350ºF. Spray eight 4-inch ramekins with cooking spray or brush lightly with oil.
- In a large bowl, combine sliced strawberries, 1/4 cup honey, and orange juice. Sprinkle the cornstarch over the fruit and toss until evenly coated.
- Divide the strawberry mixture evenly among the prepared ramekins.
- In a medium bowl, combine the sliced almonds, chopped pecans, walnuts, almond flour, 2 tablespoons honey, and 1/8 teaspoon kosher salt. Mix with a fork until the nuts are coated and the mixture holds together slightly.
- Scatter the nut topping evenly over the strawberries in each ramekin.
- Bake for about 40 minutes, or until the nuts are golden and the strawberry filling is soft and bubbling at the edges.
- Serve warm. Top each serving with a tablespoon of ice cream, frozen yogurt, whipped coconut cream, or whipped cream if desired.
Nutrition (per serving)
Calories: 185 kcal • Carbohydrates: 24 g • Protein: 3.5 g • Fat: 10 g • Fiber: 4 g • Sugar: 18.5 g • Sodium: 38 mg • Saturated fat: 0.5 g