Fresh strawberries, whole grain oats, and crunchy almonds make this Healthy Strawberry Crisp an easy make ahead breakfast or low calorie dessert to enjoy all summer long! It’s gluten-free, contains no refined sugar, and uses simple, real food ingredients that you can feel good about feeding your family!
Strawberries have always been my favorite fruit, so when “The Season” rolls around in Central Virginia we are sure to make the most of it!
If you read my blog regularly, then you know that we’ve consumed our fair share of fresh berries from the farmer’s market, from our neighbor’s farm, and from the local pick-your-own patch. With a kitchen full of strawberries, I’ve had to get creative so that we can enjoy them ALL while they’re still at their peak!
I was never really planning to share a fruit crisp recipe this month, but since I’ve now made 3 in the last 10 days because we LOVE THEM, I figured I should at least snap some photos and post the instructions here. It’s too easy and too tasty to be ignored!
I love desserts of any kind, but I’ve never been much of a pie fan. I like the fruit filling, but the crust just doesn’t do it for me. That’s why this crisp is perfect — I get the delicious fruit filling, but it’s topped with a chewy, crunchy, and buttery oatmeal crumble! I love the texture, I love that it doesn’t get soggy, and I love that it’s filling and satisfying.
This crisp is best with sweet berries because I don’t use any added sugar in the filling. It’s only slightly sweet, which makes it a perfect option for breakfast, too! And who can complain with dessert for breakfast?
I pair it with a slice of frittata, some eggs, or a nice scoop of creamy Greek-style yogurt. The protein of the eggs or yogurt, combined with the healthy fats from the nuts and the hearty whole grain oats with fruit make this a well-balanced and DEE-LICIOUS meal!
The Best Way To Enjoy This Strawberry Crisp?
If you prefer to serve the Strawberry Crisp as a light dessert after a summer supper, pleeeeeeeease don’t skip the vanilla ice cream. A small scoop of the best creamy ice cream that you can find adds just the right touch to take this sweet treat OVER THE TOP!
You can prep the crisp in advance and keep it in the refrigerator for up to a week (if it lasts that long) — and it’s great served warm, cold, or at room temperature! Trust me…you can’t mess this one up!
This is a healthy strawberry crisp, with no added sugar in the filling. That means that it’s not very sweet and has a lot less streusel on top — which is why we typically enjoy it for breakfast. If you’re looking for a more traditional Strawberry Crisp recipe with a sweet filling and tons of buttery, rich oat streusel topping, you’ll probably enjoy this recipe even more. It’s a perfect dessert!
Other easy strawberry recipes that you might enjoy:
- Strawberry Shortcake Cake
- Old-Fashioned Strawberry Pie
- Strawberry Bread
- Spinach Salad with Strawberries and Poppy Seed Dressing
- Strawberry Freezer Jam
Healthy Strawberry Crisp
- 6 cups (about 2 quarts) sliced fresh or frozen strawberries
- 3 tablespoons cornstarch
- 3 teaspoons almond extract
- ¾ cup oats
- ¼ cup oat flour (oats that have been ground into a fine flour), or substitute with whole wheat flour
- 2 tablespoons finely chopped almonds or pecans
- ¼ teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons maple syrup or brown sugar
Preheat oven to 350°F (180°C). Spray an 8-inch square baking dish with cooking spray and set aside.
In a large bowl, toss together strawberries cornstarch, and almond extract until completely combined.** The cornstarch should dissolve in the small amount of liquid so that you don’t see a white powder and the berries are all completely coated.
Transfer berry mixture to the prepared baking dish.
In a separate small bowl, stir together oats, oat flour, nuts, and salt. Add melted butter and maple syrup (or brown sugar), stir until completely combined. I like to use my fingers to really mix together the ingredients into the crumble topping.
Spread oat crumble in an even layer over the top of the berries.
Bake at 350F (180C) for 50-60 minutes, or until golden brown.
Allow crisp to cool before serving.
If you refrigerate the crisp, it will firm up even more and it will be easy to slice into squares.
This keeps well in the refrigerator for about 1 week!
Recipe adapted from Amy’s Healthy Baking.