The most delicious gluten-free strawberry crisp, right in time for the holiday weekend! I know this year’s 4th of July celebrations will be a bit different with all that’s happening, but that doesn’t mean dessert is off the table! (is it ever?)
Berries are at their peak season, and always make for the best fruity desserts for the summer! This gluten-free strawberry crumble has a delicious 5-ingredient filling, and is topped with a perfectly sweet oat crumble. Top it off with your favorite vanilla ice cream and you’ve got yourself a definite crowd pleaser.
I chose strawberries for this recipe because they’re one of my favorite berries, but you can substitute any berry of your choice, or even use a combination of your favorite ones.
Tips and substitutions for the perfect crisp:
- Tapioca flour: you want to create a thick strawberry filling before baking. I like to use tapioca flour as a thickener, but you can substitute arrowroot or cornstarch
- Oat flour: I use store-bought oat flour, but if you do not have any, you can blend your whole oats to create your own! Otherwise, spelt flour would be a great substitute
- Coconut Oil: I prefer coconut oil because its easier to use, but you can substitute butter in the same amount (dairy or non-dairy)
- Pre-cooking the berries: traditionally in crumbles, you would bake the fruit in the dish with the added crumb mixture. I like the berries on the thicker side, so I cooked them down in a pot prior to baking. You can skip this step and bake it all together in your dish for 30-40 minutes! Just mix the filling ingredients together in a bowl with 1 full tbsp of tapioca flour instead of 1 tsp, top it with your crumble and bake!
I baked my crisp in a 7″ pie dish, but you can use any size baking dish from 7 to 9 inches in diameter. Anything larger would require double the amounts of ingredients, which can easily be done.
I promise you guys are going to love this recipe! It’s perfect for summer, requires minimal ingredients, and pairs so perfectly with vanilla ice cream.
Tag me on Instagram if you make it, and be sure to leave a comment below once you’ve tried it.
Be sure to check out my round up of six delicious strawberry recipes for more summer desserts!
Gluten-free Strawberry Crisp
Ingredients
Strawberry Filling:
- 1 16 oz container of strawberries, or about 3 1/2 cups measured after chopping
- 2 tbsp fresh lemon juice
- 3 tbsp pure maple syrup or other liquid sweetener
- 1 tsp tapioca flour or arrowroot starch
- 1 tsp vanilla extract
Crumb Topping:
- 1 cup old fashioned rolled oats
- 1/2 cup oat flour
- 1/4 cup softened coconut oil, use refined oil for a neutral taste
- 1/4 cup pure maple syrup or other liquid sweetener
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions
- Preheat your oven to 350 F.
- Chop your thoroughly washed strawberries and place them in a medium saucepan over high heat.
- Once the strawberries start to boil, lower the heat to medium. Start mashing them in the pot once they start to soften up.
- Continue stirring and mashing the berries on medium/low heat for about 10 minutes, until most are mashed. I like to leave some small chunks.
- After about 10 minutes, mix in your lemon juice and maple syrup and let cook for additional 5 minutes.
- Pour in the vanilla extract and tapioca flour, and stir until the mixture thickens. Let it simmer for 5 more minutes.
- Remove from heat and pour into a greased pie dish or baking dish. Mine was a smaller 7″ one, but any size from 7″ to 9″ would work.
- In a medium mixing bowl, combine all crumble ingredients and lightly toss together with a fork until a sticky mixture forms.
- Scatter the crumble over the strawberries, and bake for about 25-30 minutes, until golden brown on top.
- Serve fresh out of the oven, or let it cool for 20 minutes and top with your favorite ice cream!
My family loved this!
So happy to hear that!