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.

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.

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.
Print WW Personal Points
4.75 from 8 votes
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Strawberry Crisp

185 Cals 3.5 Protein 24 Carbs 10 Fats
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 8 servings
COURSE: Dessert
CUISINE: American
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

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.

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

These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans.

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49 comments

  1. Can frozen berries be used instead of fresh? 

  2. Are you looking under the ingredients? It shows on mine.

  3. I want to make this for family gathering on Saturday. What size casserole dish would I use in place of using the ramekins? 

  4. how may i print this? it looks great and has all the ingredients we like.

  5. 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?

  6. Can you use frozen fruit?

  7. 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!

  8. 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?

  9. 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!!

  10. They look super yummy! Love your ramekins too! 

  11. How many does this serve?

  12. I wonder if you could use diet orange soda instead of orange juice to save points?

  13. 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.

  14. Could you use frozen fruit for this? 

  15. 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.

  16. 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?

  17. Oh my…..this sounds delicious!! Will be making this for sure:)

  18. Can’t wait to make these!

  19. 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.

  20. These look incredible!!