Vegan Gluten-Free Strawberry Crisp made with oats, pecans, fresh strawberries, coconut sugar and maple syrup for an easy berry dessert! Just add ice cream.
Crisp recipes, I find, are maybe the most simple. With seven or eight ingredients, a baking dish, and some ice cream waiting in the wings, a berry crisp is foolproof and utterly delicious.
Strawberry Crisp Ingredients
And what better way to welcome the unofficial start of summer, than with a vegan gluten-free strawberry crisp? Here’s what you’ll need:
- fresh strawberries
- maple syrup
- arrowroot starch (or cornstarch)
- gluten-free oats
- coconut sugar
- raw pecans
- coconut oil or vegan butter
- ground cinnamon
The small amount of cinnamon alerts your senses that something truly irresistible is baking in the oven, but not enough to evoke those cinnamon-scented autumn desserts.
Serve the crisp warm out of the oven or refrigerate and rewarm in the microwave.
Leftovers, if there are any, hold up nicely for 2-3 days after baking.
Love strawberries? Check out Veggie Balance’s gluten-free strawberry shortcake!
More Strawberry Recipes
Roasted Strawberry Banana Bread
Strawberry Coconut Butter Cups
Vegan Gluten-Free Strawberry Crisp
Ingredients
- 32 oz (5-6 cups) fresh strawberries, tops removed, halved and quartered
- 1/4 cup maple syrup
- 1 tablespoon arrowroot starch or cornstarch
- 1/8 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup (118g) gluten-free oats
- 1/4 cup (30g) coconut sugar
- 3/4 cup (78g) raw pecans, chopped
- 1/2 teaspoon salt
- 4 tablespoons solid coconut oil or vegan butter
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8 baking dish with coconut oil or cooking spray.
- In a medium bowl, place strawberries, maple syrup, arrowroot starch, cinnamon, and vanilla extract. Stir to evenly combine. Transfer to prepared baking dish, spreading in an even layer.
- In another medium bowl combine oats, coconut sugar, pecans, and salt. Stir to evenly incorporate ingredients.
- Add small pieces of solid coconut oil or vegan butter to oat mixture. Using your hands, incorporate the coconut oil so that it has moistened the oat mixture. Sprinkle oat mixture evenly on top of strawberries.
- Bake for 35-45 minutes until strawberries are bubbling and the oat mixture on top has become golden. Watch to make sure your pecans do not burn. Serve warm with ice cream. Store leftovers in the refrigerator and reheat in microwave to serve again.
janet says
I’m a huge fan of the crisp for summer desserts!
Tessa says
You can’t beat it! <3