Healthy Strawberry Crisp

This healthy strawberry crisp recipe has a fresh fruit filling and is topped with a delicious oat crumble. This healthy dessert is easy to make and perfect for summer!

I’d always prefer fresh strawberries over baked ones, but this strawberry crisp fills the kitchen with an absolutely amazing smell while being baked, and it’s a great way to use up summer strawberries. Not to mention that it tastes delicious, especially with a scoop of vanilla ice cream on top.

The Best Healthy Strawberry Crisp

A layer of sweet, juicy strawberries tucked underneath a crispy oat streusel topping. How comforting does that sound?

And my version of a classic strawberry crisp recipe is actually healthy!

This homemade strawberry crisp recipe is naturally egg-free, can be dairy-free, vegan, and even gluten-free.

Plus with just six ingredients, this recipe is so simple to prepare.

Healthy Strawberry Crisp Ingredients

Except for the strawberries, this classic strawberry crisp recipe requires just a few basic ingredients.

For the topping, you’ll need oats, flour, sugar, cinnamon, and butter.

I prefer rolled oats here, but instant oats work equally well. To make your crisp gluten-free, use certified gluten-free oats.

All-purpose flour, whole wheat flour, white whole wheat flour, whole wheat pastry flour, and gluten-free oat flour are all great options.

Instead of raw cane sugar, you can also use granulated sugar, coconut sugar, or any unrefined sugar. The filling can also be sweetened with your favorite liquid sweetener, such as agave, pure maple syrup, or honey. You can also omit the sweetener in the filling, since the strawberries ususally provide an adequate amount of natural sweetness. In the oat streusel topping, I recommend using a dry sweetener to achieve the best texture.

Be sure to use a high-quality ground cinnamon, preferably organic.

To make your healthy strawberry crisp vegan or dairy-free, use vegan butter.

How to Make Healthy Strawberry Crisp

Start by preheating the oven to 375 degrees Fahrenheit.

To prepare the topping, add the oats, flour, sugar, and cinnamon to a medium bowl. Use your hands or two forks to work in the butter until the mixture is crumbly. Set aside.

To prepare the filling, toss the strawberries with the sugar in a large bowl until completely coated. Spread evenly in an 8-in square pan.

Sprinkle the topping evenly over the filling, then place the baking pan on the center rack of the preheated oven.

Bake for 50 minutes or until the filling is thick and bubbly and the topping is golden brown.

Let cool at least 10 minutes before serving.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your healthy strawberry crisp!

Follow me on Facebook, Instagram, Pinterest, and Twitter!

Print Recipe

Healthy Strawberry Crisp

By Christina

Yields: 4 – 9 servings

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

This healthy strawberry crisp recipe has a fresh fruit filling and is topped with a delicious oat crumble. This healthy dessert is easy to make and perfect for summer!

Ingredients

For the Topping

• 1 1/4 cups (100 g) rolled oats (gluten-free if necessary)
• 1/3 cup (42 g) all-purpose flour, whole wheat flour, or (gluten-free) oat flour
• 2 tablespoons (25 g) raw cane sugar or dry sweetener of choice
• 1/2 teaspoon ground cinnamon
• 1/4 cup (57 g) unsalted butter or vegan butter, slightly softened (see Notes!)

For the Filling

• 1 pound (454 g) fresh strawberries, hulled and quartered
• 1 tablespoon (12.5 g) raw cane sugar or sweetener of choice

Instructions

• Preheat the oven to 375°F (190°C).
• To prepare the topping, add the oats, flour, sugar, and cinnamon to a medium bowl. Use your hands or two forks to work in the butter until the mixture is crumbly. Set aside.
• To prepare the filling, toss the strawberries with the sugar in a large bowl until completely coated. Spread evenly in an 8-in square pan.
• Sprinkle the topping evenly over the filling, then place the baking pan on the center rack of the preheated oven.
• Bake for 50 minutes or until the filling is thick and bubbly and the topping is golden brown.
• Let cool at least 10 minutes before serving.

Notes

Storage Instructions: Leftovers will keep in the refrigerator for at least 4 days. Store either in the pan and covered with plastic wrap or in an airtight container.

Pan Size Notes: An 8-inch square pan and a 9-inch round pan have very similar surface areas, so feel free to use either pan.

Dairy-Free + Vegan Option: To make the crisp dairy-free and vegan, use vegan butter.

Flour Notes: You can use regular or white whole wheat flour, whole wheat pastry flour, or gluten-free oat flour.

Butter Notes: If you prefer your streusel to be slightly more buttery, you can increase the amount of butter in the recipe and use 5 tablespoons (71 g) or even 6 tablespoons (85 g) of unsalted butter. Either amount works, but be sure that the less butter you use, the crispier (and healthier!) your streusel topping will be.

Sweetener Alternatives: Instead of raw cane sugar, you can also use granulated sugar, coconut sugar, or any unrefined sugar. The filling can also be sweetened with your favorite liquid sweetener, such as agave, pure maple syrup, or honey. You can also omit the sweetener in the filling. In the oat streusel topping, I recommend using a dry sweetener to achieve the best texture.

The recipe was adapted from my Healthy Apple Crisp and Healthy Rhubarb Crisp.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!