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This Easy Strawberry Crisp can be made with fresh or frozen strawberries and is topped with a delicious oatmeal coconut oil crumble. It's a decadent dessert that’s vegan, gluten-free, and full of flavor.
Fruit crisps are not one of those desserts I regularly make. But when I do, I remember how delicious and incredibly easy they are to make. Not only are they easy to modify based on fruit preference and dietary restrictions, but they are especially great for large groups and always a crowd pleaser.
WHAT INGREDIENTS DO I NEED?
- 4 cups fresh or frozen strawberries (thawed)
- 2 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon corn starch
- 1 cup oats (old fashioned, quick oats, gluten free, all of these work)
- ⅓ cup almond flour
- ½ cup light brown sugar
- ⅓ cup coconut oil (melted)
- dash of salt
- Optional topping: coconut whipped cream
HOW DO I MAKE EASY STRAWBERRY CRISP WITH COCONUT OIL CRUMBLE?
If you are using frozen strawberries, make sure to take the time for them to thaw.
In a bowl, stir together strawberries, 2 tablespoon sugar, lemon juice and corn starch. Let the mixture sit for 15 minutes.
While the fruit mixture sits, combine the oats, almond flour, light brown sugar, dash of salt and coconut oil in a separate bowl. Once you have a crumbly texture, set aside.
Preheat your oven to 350 degrees F.
Using a potato masher, break down the strawberries at bit. Then, take the strawberry mixture, and drain any excess juices using a colander. The strawberries should still be covered with a thick glaze. We just want any extra water to be removed. Pour the fruit into a pie pan and top with the coconut oil crumble.
Bake for approximately 30 minutes, or until the crumble is golden brown.
Carefully remove from oven and let cool before serving. The crumble will become even more crunchy after you let it cool.
Top with coconut whipped cream and enjoy!
TRY THESE STRAWBERRY RECIPES TOO!
If you liked this Easy Strawberry Crisp, I can guarantee that you’ll like these strawberry recipes as well:
- Fluffy Strawberry Waffles
- Spicy Strawberry Salsa
- Easy Strawberry Jam
- Strawberry Sweet Rolls
- Strawberry Peanut Butter Smoothie
- Strawberry & Goat Cheese Avocado Toast
- Strawberry Banana Oat Muffins
Easy Strawberry Crisp with Coconut Oil Crumble
Ingredients
- 4 cups fresh or frozen strawberries (thawed)
- 2 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon corn starch
- 1 cup oats
- ⅓ cup almond flour
- ½ cup light brown sugar
- ⅓ cup coconut oil (melted)
- dash of salt
- Optional topping: coconut whipped cream
Instructions
- If you are using frozen strawberries, make sure to take the time for them to thaw.
- In a bowl, stir together strawberries, 2 tablespoon sugar, lemon juice and corn starch. Let the mixture sit for 15 minutes.
- While the fruit mixture sits, combine the oats, almond flour, light brown sugar, dash of salt and coconut oil in a separate bowl. Once you have a crumbly texture, set aside.
- Preheat your oven to 350 degrees F.
- Using a potato masher, break down the strawberries at bit. Then, take the strawberry mixture, and drain any excess juices using a colander. The strawberries should still be covered with a thick glaze. We just want any extra water to be removed.
- Pour the fruit into a pie pan and top with the coconut oil crumble.
- Bake for approximately 30 minutes, or until the crumble is golden brown.
- Carefully remove from oven and let cool before serving. The crumble will become even more crunchy after you let it cool.
- Top with coconut whipped cream and enjoy!
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