Gluten Free Strawberry Crisp Recipe with Vegan Option

This healthy gluten-free strawberry crisp is one of my favorite desserts, especially in spring and summer when fresh berries arrive at the market. The crisp has a crunchy oat, pecan and vanilla topping that complements juicy strawberries perfectly. It’s simple to make for a special occasion or an everyday treat—serve with whipped cream, coconut cream or vanilla ice cream.

Gluten free strawberry crumble

We look forward to strawberry season every year. Fresh berries mean simple, bright desserts—from roasted strawberries with rhubarb to layered tarts and smoothie toppings. My go-to is this healthy gluten-free crisp: strawberries tossed with vanilla and a little cardamom, topped with a nutty oat mixture and baked until bubbling. It’s a crowd-pleaser for potlucks, Father’s Day or a relaxed weeknight dessert.

The topping is made from whole oats, nuts and a touch of brown sugar, processed together and mixed with butter or coconut oil. The crisp bakes until the topping is golden and the strawberries are juicy and slightly thickened. A scoop of ice cream or a dollop of whipped cream makes it irresistible.

An easy gluten free crisp

This recipe is adapted from an apple-pecan crisp I love. The crunchy oat-and-nut topping comes together quickly in a food processor: half the oats are ground to a coarse flour to help bind the topping, then mixed with chopped nuts, spices and melted butter or oil. The remaining oats are folded in for texture.

The strawberries are flavored with vanilla and a pinch of cardamom (optional), sweetened lightly with brown sugar and thickened with cornstarch so the juices set as the crisp cools. Bake in the upper third of the oven so the topping browns nicely. Let the dessert rest for a few minutes after baking so the filling thickens before serving.

Vegan Strawberry Crisp

To make this crisp vegan, substitute melted coconut oil for the butter and use a dairy-free topping such as whipped coconut cream or vegan ice cream. The coconut oil adds a subtle, pleasant flavor and keeps the topping crisp and nutty.

How do you make a gluten-free crisp?

• Make the topping in a food processor: pulse half the oats to a coarse flour, add brown sugar, cinnamon, nutmeg and salt, then pulse in nuts. Add the remaining oats for texture and finish by pulsing in melted butter or coconut oil.
• Use about 2 pounds (roughly 2 quarts) of strawberries. Hull and quarter larger berries (halve small berries), wash just before using and pat dry.
• Flavor the berries with scraped vanilla seeds or vanilla extract, a pinch of cardamom if you like, brown sugar and cornstarch to thicken the juices.
• Bake in an 8×8-inch or similar baking dish in the upper third of the oven until the berries bubble and the topping is golden, about 35–45 minutes. Let cool at least 10 minutes before serving to allow the filling to set.

For a different summer twist, swap in peaches, blueberries or a mix of berries and follow the same method.

Other desserts to try

• Cardamom Peach Crisp
• Apple Pecan Crisp
• Strawberry Almond Shortcakes
• No-Bake Mascarpone Cheesecake
• Almond Coconut Cake

Get the Recipe

Gluten-Free Strawberry Crisp (Vegan option)

This crisp serves about 6 people. Prep time about 20 minutes; bake about 40 minutes.

Ingredients

Crisp topping

• 1 cup old-fashioned rolled oats, divided
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch freshly ground nutmeg
• 1/8 teaspoon kosher salt
• 1/3 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)
• 1/2 vanilla bean or 1 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom (optional)
• 3 tablespoons packed light brown sugar
• 2 tablespoons cornstarch

For serving

• Whipped cream, coconut cream or vanilla ice cream (optional)

Instructions

Make the crisp topping

1. Preheat the oven to 375°F (190°C). Butter an 8×8-inch or similar baking dish, or spray with cooking spray.
2. Place 1/2 cup oats in a mini food processor and process to a coarse flour. Add brown sugar, cinnamon, nutmeg and salt and process to combine. Add pecans and pulse until coarsely chopped. Add the remaining 1/2 cup oats and pulse a few times to combine.
3. Pour the melted butter or coconut oil over the oat mixture and pulse until the mixture looks damp and evenly coated, about 2–3 pulses. Set aside.

Make the filling

1. Place the strawberries in a large bowl. If using a vanilla bean, split it and scrape the seeds into the bowl. Add cardamom (if using), brown sugar and cornstarch, and toss gently to combine.
2. Transfer the strawberry mixture to the prepared dish and sprinkle the topping evenly over the berries. Bake in the upper third of the oven until the berries are bubbling and the topping is golden, about 40 minutes.
3. Let the crisp cool for at least 10 minutes so the juices thicken before serving.

Serve

Serve warm or at room temperature with whipped cream, coconut cream or vanilla ice cream.

Notes

Do ahead: The crisp can sit at room temperature for up to 6 hours. Store leftovers in the refrigerator and enjoy as a breakfast topping over yogurt.

Tips:

• For a vegan version, use coconut oil in the topping and serve with coconut-based or other dairy-free ice cream.
• If you don’t have a mini food processor, a regular food processor works fine.
• Use any nuts you prefer in the topping, such as pecans, almonds, hazelnuts or walnuts.
• Try other summer berries or a mix for variation.
• Allow the crisp to cool slightly before serving so the filling finishes setting.

Note: This recipe includes options for dairy and vegan preparations. Adjust sweetener and spices to taste.

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I’d love to hear what you make—tag photos with the name of this recipe so I can see your versions.