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.
When you are looking for a dessert recipe that will please a crowd with dietary restrictions, crisps are also a great option. Made easily gluten-free, dairy-free, and vegan, no one will be the wiser.
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
If you are making this for people that specifically need a gluten-free dessert, make sure you are using certified gluten-free oats. I like using Bob’s Red Mill brand, but doing a double check of the label is always a good practice.
There’s a secret but not-so-secret ingredient in this recipe that really makes the flavors sing. With just an 1/8 of a teaspoon of ground cinnamon, the sweet, jammy factor of baked strawberries, coconut sugar, and maple syrup is enhanced.
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.
In my opinion, this gluten-free strawberry crisp should be served with vanilla ice cream. Dairy-free ice cream or regular will do, but either help give this recipe a strawberries and cream quality that can’t be beat.
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.
More Strawberry Recipes
Vegan Gluten-Free Strawberry Crisp
- 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
- 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.