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This strawberry crisp recipe is perfectly portioned into individual servings, with a nutty topping made with a combination of almonds, walnuts and pecans. So easy too!
Gluten-Free Strawberry Crisp Recipe
I wanted to make a strawberry crisp topped with nothing but nuts—no oats, no wheat flour—to let the flavor and texture of the nuts really stand out. The results were pure deliciousness! (If you’re looking for a more traditional crisp recipe, try my Cinnamon Apple Crisp, Blueberry Peach Crisp or Triple Berry Crisp.) To make this a healthy dessert, I lightly sweetened the strawberries and nuts with honey, and (totally optional) added a heaping tablespoon of frozen yogurt on top for that hot/cold combination I just love!
Why This Strawberry Crisp Is a Standout
When local strawberries are in season, I can’t resist making this recipe! Here’s what I love about it.
- Naturally gluten-free. Using cornstarch or arrowroot as thickeners and almond flour in the crisp topping makes this recipe a great option for those with gluten sensitivities while still using accessible, everyday ingredients.
- Lower in added sugar. By using honey to sweeten the strawberries and crisp topping, you can enjoy this dessert without feeling like you’re overdoing it on sugar.
- Quick and easy to make. Fruit crisps are one of the easiest desserts you can make! Just mix the filling and the topping, then put them together. There’s nothing else to it!
Featured Comment
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.
What You’ll Need
Here’s a list of ingredients you’ll need to make this healthy strawberry crisp. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Filling:
- Cooking spray – To keep the filling from sticking to the edges of your ramekins. A mister filled with oil also works.
- Fresh strawberries – Use local, in-season strawberries when you can. They have so much natural sweetness!
- Honey – Maple syrup can be used as a substitute.
- Fresh orange juice – The acidity makes the strawberry flavor really pop.
- Cornstarch – Thickens the filling; arrowroot can be used for a paleo-friendly option.
For the Nut Topping:
- Nuts – I use sliced almonds, chopped pecans, and walnuts.
- Almond flour – Acts as a binder for the topping and adds a mild nutty flavor.
- Honey – Maple syrup can also be used here for a vegan strawberry crisp.
- Kosher salt – Enhances the flavor and balances the sweetness of this recipe.
How to Make Strawberry Crisp
The full instructions are in the recipe card below, but here’s an overview of what you’ll need to do to make this strawberry crisp recipe.
- Prepare. Preheat your oven to 350ºF and coat your ramekins with nonstick spray or oil.
- Make the filling. Stir together the strawberries, honey, and orange juice in a large bowl, then add the cornstarch and toss to coat. Spoon the fruit into the ramekins.
- Make the topping. Stir together the topping ingredients in another bowl, then divide this mixture over the fruit.
- Bake. Place the ramekins on a baking sheet and bake for 40 minutes or until the nuts are golden and the strawberries are jammy and bubbling up along the edges.
- Serve. Add ice cream, frozen yogurt, whipped coconut cream, or whipped cream if desired and serve.
Tips and Variations
Here are some tips and variations to customize this healthy dessert to your tastes.
- Make one big strawberry crisp. 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.
- Reduce the number of portions. For fewer servings, this recipe can easily be halved.
- Switch up the fruit. Swap the strawberries for blueberries or use a combination of berries. You will need 5 cups of fruit total. You could also use apples or peaches for a different twist.
- Add herbs. For a little more complexity in your dessert, try adding fresh thyme or basil to the filling.
- Amp up the orange flavor. You can make the strawberry filling extra citrusy by adding orange zest in addition to the juice.
- Make a Strawberry Rhubarb crisp. It adds a tart note to complement the sweetness of the berries!
How to Store Leftovers
- Refrigerator: Cover the ramekins with foil or plastic wrap and refrigerate for up to 3 days.
- Freezer: To store for longer, wrap the ramekins in plastic wrap and foil (two layers help prevent freezer burn) and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Warm the individual strawberry crisps in a 350ºF oven until heated through or in the microwave. You can also eat them cold or room temperature, but I much prefer them warmed up a little!
More Strawberry Recipes
Strawberry Crisp
Healthy strawberry crisp recipe with a gluten-free, grain-free, nutty topping—perfectly portioned into individual servings.
Yield: servings
Serving Size: 1 crisp
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
Instructions
- Preheat oven to 350F. 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 crisp, Calories: 185 kcal, Carbohydrates: 24 g, Protein: 3.5 g, Fat: 10 g, Saturated Fat: 0.5 g, Sodium: 38 mg, Fiber: 4 g, Sugar: 18.5 g
Could we use granola or gluten free oats in top? I don’t have all the nuts
This was SO delicious – I did not add whipped cream or ice cream and did not miss either. (Next time, I’m considering quadrupling the topping and just sitting with a bowl and spoon to eat it by itself – it’s divine!)
Oh my goodness, this is so easy and delicious! Had everything on hand so figured I’d give it a try…. Really really good! I’m a southern girl so topped it off with Bluebell brides cake ice cream which is in no way skinny, but everyone gobbled it up, including the ones that passed on the ice cream topping. Just a darn good dessert!
This is satisfyingly sweet and crunchy. A delicious dessert treat. Didn’t have ramekins so I made in an 8×8 cake pan. The strawberries were bubbling and soft, and the topping browned and crisp in 30 minutes. It was a little runny so next time I will add 1/2 tablespoon more of cornstarch to better thicken the juices.
This recipe is DELICIOUS!!! The strawberries are so good now that they are in season here in Montreal Canada. Thanks Gina!
Thanks Carol!
My husband really enjoys this, and it’s so easy to make. He tops his off with the Romanoff sauce Thank you for both recipes!
My go to for a light desert. Love this with vanilla Halotop ice-cream.
Can you substitute almond flour with something else?
Try oat flour
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.
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.
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.
Delicious! Will make again! The whole family loved it.
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!
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.
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!
Can frozen berries be used instead of fresh?
Are you looking under the ingredients? It shows on mine.
I want to make this for family gathering on Saturday. What size casserole dish would I use in place of using the ramekins?
how may i print this? it looks great and has all the ingredients we like.
Print button next to the ingredients.
I left this as a question on your Facebook post, but I fear it might get lost.
Corn starch is part of the “kitniyot,” and is not Kosher for Passover in all homes. Would potato starch (or even matzah meal) be an acceptable substitution?
Yes, should work just fine.
Not sure?
Can you use frozen fruit?
I love your ramekins! Where did you get them? I have smaller round ones and need larger ones to make this recipe for Easter.! Can’t wait! It looks sooo delicious!
If I wanted to add some rhubarb to this how should I adjust the mix between the strawberries and rhubarb and should I increase the honey and orange juice based on the bitterness of rhubarb?
https://www.skinnytaste.com/strawberry-rhubarb-crisp/
Just made this with the fruit and juice I had on hand- 4 c strawberries and 1 c blueberries and used pineapple juice in an 8×8 pan and it turned out amazing!
Thanks for the email link!!
They look super yummy! Love your ramekins too!
How many does this serve?
8
I wonder if you could use diet orange soda instead of orange juice to save points?
I would say no. It will not impart the same flavor….and you would only save maybe two calories a serving.
This is a wonderful recipe. Because we have black raspberry bushes I substituted them for the strawberries. Later I will try it with different berries or a combination. It’s definitely a keeper!
Thank you so much for all your recipes.
Could you use frozen fruit for this?
I made this today. I did Blueberries, Strawberries and Raspberries since Gina said we could. I stay with the 5 cups. This is flipping awesome!!!!! The topping was so good! amazing desert.
SO glad you liked it!!
YUMMM, perfect for dessert tonight. Could any type of flour be used in place of the almond flour? Whole Wheat or White Whole Wheat for example?
Sure!
Oh my…..this sounds delicious!! Will be making this for sure:)
Can’t wait to make these!
This sounds delicious. Will you clarify the serving size please? You call for four ramekins, say the recipe makes eight servings, and say one serving size is one crisp. I am unclear how the nutrition information relates to this. Thank you.
its 8, 4 oz ramekins. Serving is 1.
These look incredible!!