Vegan Gluten-Free Strawberry Crisp

Course Dessert
Keyword vegan gluten-free strawberry crisp
Servings 6
Author Tessa Fisher


  • 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


  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8 baking dish with coconut oil or cooking spray.

  2. 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.

  3. In another medium bowl combine oats, coconut sugar, pecans, and salt. Stir to evenly incorporate ingredients.

  4. 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.

  5. 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.