Strawberry Crisp (Gluten-Free, Vegan)

overhead gluten-free strawberry crisp in white casserole dish

5 from 1 reviews

This healthy Strawberry Crisp recipe is the best easy and delicious summer dessert! Gluten-free and vegan, made with naturally sweet and juicy fresh strawberries, topped with a dairy-free buttery and brown sugary crisp oat topping! Serve this warm and fruity dessert with your favorite vanilla ice cream or whipped topping for a perfect seasonal treat everyone will love!




Crisp Topping:


  1. Preheat the oven to 350°F.
  2. Rinse and dry your fresh strawberries before cutting off the green hull and slicing the berries into halves or quarters.
  3. Toss the berries together with the citrus juice, vanilla, sweetener, and flour to create the filling before adding it to an 8x8 casserole dish.
  4. Make the crisp topping by whisking together all dry ingredients in a small bowl except the melted vegan butter.
  5. Add the melted butter to the whisked topping ingredients and use a fork to moisten the crumb. The topping should be clumpy, thick, and damp, it should not be like cookie dough.
  6. Add the crisp topping over the fruit filling in the casserole dish. Evenly distribute it over the top.
  7. Bake the crisp in the oven for 20-25 minutes, until the crisp top is golden and the strawberry filling has become jammy.
  8. Remove and serve warm with your favorite vegan vanilla ice cream or whipped topping.


If using frozen strawberries, you don't need to slice them. Add them right to the casserole dish frozen, do not defrost! Add an extra tablespoon or two of gluten-free flour or cornstarch to the berries to help keep the filling thick.

To store leftovers, make sure the casserole dish is completely cool before covering it with a lid or foil and storing it in the fridge for 4-5 days.

To reheat the crisp, warm the entire dish or single serving in the oven at 350°F to re-crisp the topping for about 10 minutes.


Keywords: strawberry crisp, gluten-free strawberry crisp, vegan strawberry crisp