Strawberry Crisp
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These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.
Strawberry Crisp
I wanted to make a fruit crisp topped with nothing but nuts – no oats, no wheat flour, letting the flavors and texture of the nuts really stand out. The results were pure deliciousness! You may also like Cinnamon Apple Crisp, Blueberry Peach Crisp or Triple Berry Crisp.
I lightly sweetened the strawberries and nuts with honey, and (totally optional) added a heaping tablespoon of frozen yogurt on top for that hold/cold combination I just love!
Strawberry Crisp Variations and Tips:
- A dollop of whipped cream or coconut cream would also be delish on top!
- Making them in individual ramekins is my favorite way to keep portions in check. You could also make this in an 8 x 8 baking dish if you wish.
- For less servings, this recipe can easily be halved.
- Swap the strawberries for blueberries or make a combination of berries. You will need 5 cups of fruit total.
Strawberry Crisp
These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.
Ingredients
For the Filling:
- cooking spray
- 5 cups fresh strawberries, stemmed and quartered
- 1/4 cup honey
- 1 tablespoon fresh orange juice
- 1 tablespoon cornstarch, or arrowroot for Paleo
For the Nut Topping:
- 1/2 cup sliced almonds
- 1/4 cup chopped pecans
- 1/4 cup walnuts
- 1/4 cup almond flour
- 2 tablespoons honey
- 1/8 teaspoon kosher salt
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Instructions
- Preheat oven to 350F. Â Spray (8) eight 4-inch ramekins with oil.
- In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
- Transfer to the ramekins.
- Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
- Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
- Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.
Nutrition
Serving: 1crisp, Calories: 185kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 10g, Saturated Fat: 0.5g, Sodium: 38mg, Fiber: 4g, Sugar: 18.5g
WW Points Plus: 5
Keywords: easter dessert recipes, gluten free dessert recipes, Strawberry Crisp, Strawberry crisp dessert, Strawberry crisp gluten free
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Can you substitute almond flour with something else?Â
Is there a substitute I could use instead of orange juice? I don’t keep OJ in the house. My strawberries are incredibly sweet. Or, would it be ok to not add the OJ?
A delicious spring time dessert. Made in an 8 x 8 pan and baked 40 minutes. Served warm with a little no fat whipped cream. Easy to put together.
Can I use regular AP flour instead of Almond Flour? Would I need less if adding regular flour?
I’m super excited to try this recipe! I am searching Amazon for 4-inch ramekins, but only seeing them measured by ounces. I don’t want to buy something too thin or too tall – do you happen to know how many ounces yours are?
Thanks in Advance!
Looks yummy. I’d love something like this in an overnight oat recipe.Â
I was really excited to try these, but it doesn’t take anywhere near 40 minutes to bake. After 15 minutes, the crisp on top was burned black. Does it need to be covered in the oven? I don’t understand how the fruit can become soft without burning the top. I will try to make these again and not rely on a timer.Â
This topping has seriously become a staple for ANY crisp I make. Love your recipes! I’ve been following you for over 6 years 🙂 I am never disappointed, Thank you, Gina!
I am so glad!
How can you make without remakins? It looks so good but I don’t have any!
Can this be frozen? I just made a big double batch with the atrawberries we picked over Memorial Day weekend.Â
Delicious! Will make again! The whole family loved it.Â
Delicious recipe! I made it in a casserole dish instead of ramekins. It less sweet than the traditional crisp but it’s not missed! I served with golden vanilla ice cream while it was warm and it was very good!Â
How long did you bake it in the casserole dish and how big wasn’t the dish? (I don’t have ramekins)
Made in small (9×9? ) casserole dish. The topping was incredible and would be great as a standalone snack. I used all purpose flour in place of almond flour. Not sure what went wrong with the strawberry filling though. It came out really runny, so maybe I needed more cornstarch to help thicken it. The strawberries themselves were really pale and tasted a bit odd. I may try again with apples and throw in some cinnamon, nutmeg, and sub OJ with vanilla next time.Â
My family loved this! Even my uber picky husband who doesn’t like “healthy dessert”
Wondering about success with frozen berries too !
You might have to add more sugar as they aren’t as sweet and tasty.
I’d love to know if anyone was successful with frozen berries!
This sounds so good! Love the nut crumble on top!