This gluten-free strawberry crisp tastes like a burst of sunshine and is easy enough for anybody to master!!
This gluten free strawberry crisp is one of my favorite desserts, especially come spring and summer when fresh berries start hitting our market. It has an irresistible oat, pecan and vanilla topping that pairs perfectly with the juicy berries, and it’s easy enough to whip up for any occasion. Top it with a dollop of whipped cream or ice cream, and ahhhhhhh (yeah, that’s me singing 😜). [Don’t miss the video below!!]
Gluten-free strawberry crumble
We wait all year for strawberry season here in the Hudson Valley. It’s one of the first signs that warm weather is here to stay (at least for a few months!). While we eat as many berries as we can straight out of hand (Ella and Juni can easily polish off a quart in a day or two), I also love to incorporate strawberries into desserts. I roast them with rhubarb as a topping for these paleo shortcakes, layer them over this gorgeous berry tart and freeze them for these smoothie bowls. But one of my favorite ways to eat them is in this gluten free crisp. It’s simple but stunning, as fitting for a Mother’s Day dessert or Fourth of July potluck as it is for a Tuesday night treat (or, I’m not gonna lie, Saturday morning breakfast). 
An easy gluten free crisp
I adapted this recipe from my Apple-Pecan Crisp. I’m slightly obsessed with the crunchy oat-and-nut topping, which is made right in a food processor with whole oats, spices, pecans and butter (or see below for a vegan version). It makes everything it touches ten times more delicious. Here the naturally gluten-free topping gets sprinkled over vanilla-flecked strawberries and is baked until the berries are bubbling and the topping is crispy and nutty. Topped with whipped cream or ice cream, I promise it will make you very, very happy.
Vegan Strawberry Crisp
This strawberry crisp can easily be made vegan by using coconut oil in place of the butter (in fact, the coconut oil lends a subtle but delicious flavor). Instead of topping the crisp with whipped cream or ice cream, use a whipped coconut cream or a vegan coconut ice cream instead. It’s a crowd-pleasing dessert that will please everybody at the table!
How do you make a gluten-free crisp?
- The gluten-free crisp topping gets made right in a mini food processor. Whole oats get ground to a flour, which binds the crisp together. It’s flavored with cinnamon, nutmeg, salt, pecans (or you could use almond or walnuts) and brown sugar (or you could use coconut sugar). More whole oats are added at the end for texture.
- You’ll need 2 pounds of strawberries for this crisp. I flavor the berries with fresh vanilla bean seeds, which lend an incredible aroma, although you could use a teaspoon of vanilla extract instead. A tablespoon of cornstarch thickens the juices as the crisp bakes.
- You can cook the crisp in an 8×8-inch baking dish, or any similarly sized dish. Bake it in the upper third of the oven, which will help brown the topping.
- Don’t miss this apple pecan crisp recipe!
Watch the Video!
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Gluten-Free Strawberry Crisp (Vegan Option)
This is an easy but absolutely irresistible strawberry crisp! The topping is made right in a food processor with whole oats, spices, pecans and butter or coconut oil (for a vegan version). It gets sprinkled on top of vanilla-laced strawberries and is baked until the berries are bubbling and the topping is crispy and nutty. Serve it with a dollop of whipped cream or ice cream for a dessert that will make you swoon!
Ingredients
- 4 tablespoons unsalted butter or coconut oil, plus more for greasing
- 1 cup old-fashioned rolled oats (regular or gluten-free), divided
- ¼ cup plus 3 tablespoons packed light brown sugar, divided
- ¼ teaspoon ground cinnamon
- Pinch freshly ground nutmeg
- â…› teaspoon kosher salt
- â…“ cup pecans
- ½ vanilla bean or 1 teaspoon vanilla extract
- 2 pounds strawberries, hulled and quartered
- 1 tablespoon cornstarch
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Position a rack in the upper third of the oven, and preheat it to 375ËšF. Butter an 8-by-8-inch or similar sized baking dish.
- In a mini food processor, add ½ cup of the oats and process to the texture of a coarse flour. Add ¼ cup of the brown sugar, the cinnamon, nutmeg and salt. Process to combine. Add the pecans and pulse until coarsely chopped. Add the remaining ½ cup of oats and pulse to combine.
- Melt 4 tablespoons of butter, and pour it over the mixture in the processor. Pulse until the butter is distributed and the mixture looks damp.
- Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a knife. Toss the strawberries with the vanilla seeds, the remaining 3 tablespoons brown sugar, and the cornstarch. Transfer to the baking dish. Sprinkle the crisp topping evenly on top.
Bake in the upper third of the oven for 40 minutes, or until the berries are bubbling and the topping is golden brown. Cool slightly before serving. Serve warm or at room temperature, with whipped cream or vanilla ice cream, if you wish.
Recipe Notes
 Do Ahead: The crisp can be stored at room temperature for up to 6 hours. Store any leftovers in the fridge for breakfast.
