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Gluten-Free Strawberry Crisp (Vegan option)

This is an easy but absolutely irresistible strawberry crisp! The naturally gluten-free topping is made right in the food processor with whole oats, spices, nuts, and butter or coconut oil (for a vegan version). It gets sprinkled on top of vanilla-laced strawberries. A touch of cardamom is optional, but it gives the crisp a beautiful aroma (try it!). Feel free to swap out the strawberries for other summer berries (or do a mix of several!), such as blueberries, raspberries and/or blackberries. It's important to let the crisp cool slightly before serving to allow the juices to thicken. Serve it with a dollop of whipped cream (or coconut cream) or ice cream for a dessert that will make you swoon! The crisp also makes for a fabulous breakfast when topped with plain yogurt. Don't miss the video above!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: easy strawberry dessert recipes, gluten free stawberry crisp recipe, how do i make a strawberry crisp
Servings: 6 people

Ingredients

Crisp topping

  • 1 cup old-fashioned rolled oats, divided
  • ¼ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • Pinch freshly ground nutmeg
  • teaspoon kosher salt
  • cup pecans (or walnuts, almonds or hazelnuts)
  • 4 tablespoons unsalted butter or coconut oil, melted

Strawberry filling

  • 2 pounds strawberries, hulled and quartered (or halved if small)
  • ½ vanilla bean or 1 teaspoon vanilla extract
  • ¼ teaspoon ground cardamom (optional)
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons cornstarch

For serving

  • Whipped cream or vanilla ice cream (optional)

Instructions

Make the crisp topping

  • Preheat the oven to 375˚F (190˚C) and position a rack in the upper third. Butter an 8-by-8-inch or similar sized baking dish (or spray it with cooking spray).
  • Put ½ cup of the oats in a mini food processor, and process to the texture of a coarse flour. Add the brown sugar, cinnamon, nutmeg and salt.  Process to combine.  Add the pecans and pulse until coarsely chopped.  Add the remaining ½ cup of oats and pulse 2-3 times to combine. 
  • Pour the melted butter over the mixture in the processor. Pulse until the butter is distributed and the mixture looks damp, about 2-3 pulses.

Make the filling

  • Place the strawberries in a large bowl. Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a knife. Add the vanilla seeds to the bowl with the strawberries, along with the cardamom (if using), brown sugar and cornstarch. Toss well to combine.
  • Transfer the strawberries to the prepared dish and sprinkle the crisp topping evenly over top. Bake in the upper third of the oven until the berries are bubbling and the topping is golden brown, about 40 minutes. Let cool at least 10 minutes before serving.

Serve

  • Serve the strawberry crisp warm or at room temperature, topped with whipped cream or vanilla ice cream, if you wish.

Notes

Do Ahead: The crisp can be stored at room temperature for up to 6 hours. Store any leftovers in the fridge for breakfast!
Tips:
  • For a vegan version, use coconut oil in the topping instead of butter, and serve the crisp on its own or with a coconut-based or other dairy-free ice cream.
  • If you don't have a mini food processor you can use a regular sized food processor for the topping. 
  • You can use any nuts you like in the topping, such as pecans, almonds, hazelnuts or walnuts.
  • Feel free to use other summer berries, or a mix!
  • Let the crisp cool slightly before serving to allow the juices to thicken.