Easy Strawberry Crisp

Strawberry crisp in bowl with ice cream on top.

An Easy Strawberry Crisp recipe made with oats, pecans, fresh strawberries, coconut sugar, and maple syrup. A delicious gluten-free and vegan strawberry dessert that can be enjoyed anytime!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 244kcal

Author Tessa

Equipment

Ingredients

32 oz (5-6 cups) fresh strawberries, tops removed, halved and quartered
¼ cup maple syrup
1 tablespoon arrowroot starch or cornstarch
⅛ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups (220g) gluten-free oats
½ cup (60g) coconut sugar
¾ cup (78g) raw pecans, chopped
½ teaspoon salt
8 tablespoons vegan butter or coconut oil

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8 baking dish with cooking spray.
Place 1 cup of oats in the bowl of a food processor. Process on high until a fine flour is achieved. Set aside.
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.
Wipe the mixing bowl clean and then combine oats, oat flour, coconut sugar, pecans, and salt. Pour melted vegan butter onto mixture. Stir to evenly incorporate ingredients and ensure all dry ingredients are moistened.
Squeeze a handful of the oat mixture together and then sprinkle evenly on top of strawberries. Continue until all oat mixture has been used.
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 any leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, warm single portions in the microwave at 30 second intervals until desired temperature is reached. Alternatively, set the oven to 350 degrees Fahrenheit, tent oven-safe dish with crisp with foil, and bake for 15 minutes.

Notes

Making oat flour at home is easy with a food processor. If you don't have a food processor, a high speed blender will work great too. Using store-bought oat flour works well here too.
If you are making this for people who specifically need a gluten-free dessert, make sure you use 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.
To avoid using multiple mixing bowls, wipe out your bowl after mixing the strawberries. It can then be used again to make the crunchy oat topping.
Fresh strawberries are best for this recipe, but frozen strawberries will work in a pinch. Make sure to completely thaw and drain the strawberries before using. Add an additional 2 teaspoons of arrowroot starch to the recipe to adjust for extra liquid.

Nutrition