Sweet, juicy strawberries baked under a golden almond flour crumble! This healthy strawberry crisp is gluten free, dairy free, paleo, and easy to make with simple ingredients.
This healthy strawberry crisp is the perfect easy dessert for summer – made with sweet, juicy strawberries and topped with a golden, crumbly almond flour topping. It’s naturally gluten free, dairy free, and paleo, but tastes just like a classic strawberry crisp everyone will love!
The strawberries bake down into a thick, jammy filling while the crumble turns perfectly crisp and golden on top. It’s simple to make with just a handful of ingredients and comes together quickly for a dessert that’s both wholesome and completely irresistible.
Serve it warm straight from the oven, or add a scoop of vanilla ice cream for the ultimate treat!
Why You’ll Love This Strawberry Crisp
This recipe is all about simple ingredients and the best texture. The filling is thick and jammy – never runny – and the almond flour crumble bakes up golden with just the right amount of crunch.
- Easy to make with simple ingredients
- Naturally gluten free and dairy free
- Perfect balance of juicy fruit and crisp topping
- Paleo-friendly with a classic dessert feel
What Makes This a Healthy Strawberry Crisp
This version keeps all the flavor of a traditional crisp while using more wholesome ingredients.
Instead of refined flour and butter, the crumble is made with almond flour, coconut oil, and naturally sweetened with maple or coconut sugar.
The result is a dessert that’s just as satisfying but made with simple, real-food ingredients.
Ingredients You’ll Need
For the Strawberry Filling
- Fresh strawberries
- Lemon juice
- Tapioca starch (or arrowroot)
- Maple sugar or coconut sugar
- Pinch of sea salt
For the Crumble Topping
- Almond flour
- Chopped almonds (for crunch)
- Coconut oil
- Coconut flakes or shredded coconut
- Maple sugar or coconut sugar
- Vanilla extract
- Cinnamon
- Sea salt
How to Make Strawberry Crisp
Making this strawberry crisp is simple and requires just a few steps:
- Toss the strawberries with lemon juice, starch, and sugar
- Spread evenly in a baking dish
- Mix the crumble topping until you get a thick crumbly mixture
- Sprinkle the crumble evenly over the strawberries
- Bake until golden and bubbling!
How to Know When It’s Done
The topping should be golden brown and the filling should be bubbling around the edges of the dish. This is the best indicator that the filling has thickened properly.
Let the crisp cool for at least 20-30 minutes before serving so the filling can set.
Tips for the Best Strawberry Crisp
- Use ripe, in-season strawberries for the best flavor
- If your berries are very juicy, use the full amount of tapioca starch
- Don’t skip the cooling time, this helps the filling thicken!
- For extra crunch, add a little more chopped almonds to the topping
Serving Ideas
This strawberry crisp is delicious warm or at room temperature. For an extra treat, try serving it:
- With vanilla ice cream
- With coconut whipped cream
- On its own for a simple, fresh dessert
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries. Be sure to thaw and drain them well before using to avoid excess liquid in the filling.
How to Store and Reheat
Store leftover strawberry crisp covered in the refrigerator for up to 4 days.
To reheat, warm in the oven at 300°F until heated through, or microwave individual portions.
FAQ
What is the difference between a crisp and a crumble?
A crisp typically has a crunchier topping, often with added texture from nuts or oats, while a crumble has a softer, more uniform topping. This recipe has a crisp-style topping with a chunky, golden texture.
Why is my strawberry crisp runny?
A runny filling usually means it didn’t bake long enough or didn’t have enough thickener. Letting the crisp cool before serving also helps the filling set.
Can I make this paleo?
Yes! This recipe is naturally paleo when made with compliant ingredients like maple sugar or coconut sugar and refined coconut oil.
Can I make this ahead of time?
Yes! You can prepare it ahead of time and reheat before serving. The texture holds up well and the flavors deepen as it sits.
This easy strawberry crisp is one of the best ways to use fresh strawberries when they’re in season.
With its golden crumble topping and thick, jammy filling, it’s a simple dessert that’s perfect for everything from weeknights to summer gatherings! I can’t wait for you to try this one!
If you love easy healthy fruit desserts, you’ll also love:
Healthy Strawberry Crisp (Gluten Free, Easy Almond Flour Crumble)
Sweet, juicy strawberries baked under a golden almond flour crumble! This healthy strawberry crisp is gluten free, dairy free, and easy to make with simple ingredients.
Ingredients
For the Filling:
- 2 lbs fresh strawberries about 4 1/2 cups, hulled and sliced
- 2 1/2 tablespoons tapioca flour or arrowroot - use 3 tablespoons if berries are very juicy
- 1 tablespoon lemon juice
- 1/4 cup pure maple sugar or coconut sugar
- pinch sea salt
For the Crumble Topping:
- 1/3 cup raw almonds chopped
- 1 cup blanched almond flour
- 1/3 cup refined coconut oil softened
- 1/3 cup unsweetened shredded coconut or coconut flakes
- 1/4 cup maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
-
Preheat your oven to 350°F and very lightly grease a 9" baking dish with coconut oil.*
-
Toss the sliced strawberries in a large bowl with the lemon juice, tapioca, salt and sugar and spread evenly in the bottom of the baking dish.
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In a separate bowl, combine the almond flour, chopped almonds, coconut flakes, maple sugar, cinnamon, and salt.Add the softened coconut oil and vanilla, then mix with a fork or your fingers until a crumbly, chunky mixture forms. (Don’t overmix.)
-
Sprinkle the crumble evenly over the strawberries, pressing lightly in some areas to create chunks.
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Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
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Cool before serving: Let the crisp cool for at least 20–30 minutes to allow the filling to thicken. Serve warm or at room temperature. It's great with coconut whipped cream or vanilla ice cream!
Recipe Notes
- *You can use a round or square 9" baking dish, preferably ceramic or glass. An 11" oval baking dish is used for photos and will also work since the capacity is similar.
- Juicy berries? Use the full 3 Tbsp tapioca to avoid a runny filling.
- Want extra crunch? Add an extra 2–3 Tbsp chopped almonds on top before baking.
- No coconut flavor: Use refined coconut oil.
- Make ahead: Crisp thickens even more as it sits and it's great the next day!
Nutrition
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I bought the ingredients today so i will let you know how it turns out!
Delish! I made (super easy!) with coconut sugar and it was so good! It was just the right sweetness with the strawberries and the sugar. This is a recipe that I will make all year round. Have you made it with other fruits besides the strawberries! Blueberries? Peaches? The crumble topping was fantastic.
Soo sooooo good! I made this for the 4th of July and used Trader Joe berry mix to add a lil’ blue to the red. It includes strawberries, raspberries, blueberries and blackberries. The mix comes frozen-so I simply kept in the fridge for a day to thaw it out. I used three packages, 12oz/package. I would make this again, absolutely! Super yummy, thanks for the inspiration!!!!
Sounds great! So thrilled you liked it!
we tried this over the weekend….had a bit of a challenge with the maple sugar…BUT…we used maple cotton candy that my daughter brought home from the farm market ! crunched it up, stuck it in a measuring cup and used it that way. It worked great !
tasted pretty yummy….thanks for that recipe..
Haha you could have also used coconut sugar if you had that on hand! The two are basically interchangeable, maple sugar has a lighter color and a bit of a different flavor but coconut sugar works the same way. Glad this worked out for you though, awesome!
Can I replace almond flour with coconut flour? What would the measurements be, if different.
They’re too different to know the measurements, I typically use about 1/3 the amount of coconut flour as I would almond, so if you do want to try it go with that ratio 🙂
Loved how easy this recipe was and how good it tasted! Great summer dessert to satisfy my enormous sweet tooth.
So happy you enjoyed it!
I made this for a potluck tonight and it was a huge hit. Didn’t matter that it was “paleo” or “vegan”, everyone loved it and no one felt uncomfortably full after. I whipped up some coconut cream to go on top. I will certainly make it again.
This was so delish! Amazing warm with ice cream & so good cold too for breakfast or a snack- just enjoyed some with my coffee moments ago. I used coconut sugar because I had it on hand & some really ripe organic strawberries I found at a local food co-op were perfect for this! Also, I found that coconut oil did not impart too much of a coconut flavor overall, but just enough. Will definitely be making again!!?♥️
Made this with apples, blueberries, and strawberries. No sure added some applesauce instead. For the topping I also added some walnuts. After the topping ingredients were run through the blender I added chopped walnut and almond pieces for a little more texture. No sugar added at all.
This was absolutely delicious. Not too sweet