Easy Healthy Strawberry Crisp Recipe (Fresh or Frozen Berries)

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Total Time:
50 minutes mins

Yields:
6 servings
Recipe

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This healthy strawberry crisp recipe strikes the perfect balance of juicy berries and a crunchy/crispy oat-nut topping—whether you use fresh or frozen strawberries. Naturally gluten-free, dairy-free (optional) and easy to make, it’s a simple, wholesome summer dessert that’s full of fiber and flavor, but less sugar.

Strawberry crisp served in a small dish woth a scoop of ice cream and garnished with mint leaves.

As a health coach I’m always striving to make desserts healthier with less processed ingredients, so this strawberry crisp fits my criteria: tart sweetness of juicy strawberries caramelized to perfection, layered under a homemade crumbly oat topping that’s baked till golden brown. It has more fiber, less sugar and is healthier than traditional recipe.

Table of Contents

Why This Strawberry Crisp Works

Oat-Nut Topping: Oats add fiber; nuts add crunch and healthy fats.
Fresh vs. Frozen Berries: Use fresh or use frozen strawberries – means extra juice and a jammy filling—no thawing needed.
Arrowroot Flour: Thickens juices without the grainy texture of cornstarch.

Print Recipe

Healthy Strawberry Crisp Recipe

An easy healthy strawberry crisp recipe using fresh or frozen strawberries and a crunchy oat‑nut streusel. This wholesome strawberry crisp is gluten‑free, dairy‑free (optional), and perfect for summer desserts or cozy treats.

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Prep Time
15 minutes mins
Cook Time
35 minutes mins
Total Time
50 minutes mins
Course:
Dessert
Cuisine:
American, Clean Eating
Servings:
6 servings
Calories:
348.5kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x

Strawberry Filling

6 cups fresh strawberries – halved, or frozen
3-4 tbsp maple sugar – or your favorite sweetener
2 tbsp arrowroot flour – or any other starchy flour, add 1 tbsp more if using frozen strawberries

Topping

¾ cup rolled oats – use gluten free if you need
⅓ cup flour – for gluten free see notes
½ cup crushed walnuts – optional, but recommended
6 tbsp butter – for dairy free see notes
⅓ cup maple sugar – or brown sugar or coconut sugar

Instructions

Step 1. Make The Oat Crumble Topping First

Place you butter in the freezer for at least 1 hour before starting. Then, if you’re doing it by hand, use a grater: in a bowl, rub the frozen butter against the smaller grating surface on a box grater. Toss the frozen shreds of butter with flour until all pieces are coated. If you have a food processor: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
To the butter and flour mixture, add the rest of ingredients and mix to combine. Place the crumb topping in the fridge while you make the rest.
Preheat oven to 360 degrees F.

Step 2. Prepare the strawberry filling

Rinse the strawberries and pat dry, cut into 2 or 3 if they’re large. If using frozen strawberries, leave unthawed.
In a bowl, gently toss strawberries with arrowroot flour and maple sugar until coated. Transfer to a 9″ baking dish. Spread in an even layer. I used the same 9-inch square pan for mixing that I’m going to use for baking, to reduce the dirty dishes. This baking dish has a ceramic coating so you don’t need to grease it.

Step 3. Assemble the strawberry crisp and bake

Scatter topping evenly over berries. Bake 35 mins (add 5–10 mins if using frozen berries) until berries bubble and topping is golden.

Step 4. Cool and serve

Once it’s crisp and golden remove from oven and let it cool 10–15 mins. Serve warm or room temp, with ice cream or yogurt if desired.

What You Need

Ceramic Non-stick Baking Pan

Notes

Tips

The butter can be replaced with a dairy free version, like this coconut based butter.
Gluten free strawberry crisp – you can use oat flour combined with a finer flour for a healthier strawberry crumble. Or use a gluten free flour mix with same great results!
If you use frozen strawberries, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator.

Ingredient Notes

For The Strawberry Filling

Fresh strawberries – or frozen. Just keep in mind that frozen fruit lowers the temperature of mixture, which can result in a longer baking time. Also due to high water content you will need a bit more starch to absorb it. If you use frozen strawberries, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook.
Arrowroot flour – or any starchy flour, it helps absorb moisture and thicken the juices so that your filling isn’t too runny. I’m using arrowroot flour in order to avoid the corn starch, and it’s grain free.
Maple sugar – coconut sugar, brown sugar, or regular sugar also works. Add less if your strawberries are ripe and sweet. Add more if they’re not.
Lemon Juice (optional) – the strawberries are tart enough, so I’m not using any.

Strawberry crisp served with non dairy vanilla ice cream.

For The Oat Crumble Topping

Rolled oats – rolled oats are the best (not steel cut or quick oats) whether you use regular or gluten free.
Flour – use one plain type or a mix (your choice). Finer (starchier) flours will yields a more golden brown surface. Whole grain flours are healthier but they will change the texture and flavor a bit. You can use oat flour combined with a finer flour for a healthier strawberry crisp. Or use a gluten free flour mix with same great results!
Butter – use vegan butter or coconut oil to keep it vegan & dairy free.
Maple sugar – to keep the recipe refined sugar free. Brown sugar or coconut sugar are also wonderful.
Walnuts – provide crunch and a rich sweet taste. Feel free to use your favorite nuts or omit them. You can use almond flour (ground almonds) as an alternative.
Spices: cinnamon, nutmeg and salt.

Find the complete printable recipe with measurements in the recipe card.

How to Make Strawberry Crisp (Step-by-Step)

Step 1. Prepare The Crispy Oat Topping First

Place you butter in the freezer for at least 1 hour before starting. Grating it ensures a light, airy streusel. Toss the frozen shreds of butter with flour until all pieces are coated.
Faster Food Processor Option: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
Then add the rest of ingredients and mix to combine. Place the oat crumb topping in the fridge while you make the fruit filling.

How to make the crumble topping.

Step 2. Prepare the strawberry filling:

Coat Berries: Toss berries with arrowroot (to prevent soggy filling) + maple sugar (or your regular). Do the same if using frozen strawberries. I used the same 9-inch square pan for mixing that I’m going to use for baking, to reduce the dirty dishes. This baking dish has a ceramic coating so you don’t need to grease it. Spread in an even layer.

Making the strawberry filling with fresh berries.

Step 3. Assemble the strawberry crisp and bake:

Take the oat crumble topping out of the fridge and scatter it over the strawberry layer.
Bake in the oven for about 35 minutes, or until the topping is golden brown. If using frozen strawberries, the baking time could be 5 to 10 minutes longer.

Baked strawberry crisp with a crispy oat topping cooling (before and after).

Step 4. Cool and serve!

Once it’s crisp and golden remove from oven and let it cool.
Serve warm, cold or room temperature.

Juicy caramelized strawberries under a crisp oat topping.

Healthy Variations

Dairy-Free Option: Use coconut oil instead of butter.
Paleo Strawberry Crumble: Replace flour with nut flour, banana flour or cassava flour.
Lower-Sugar Version: Reduce the sugar amount for the oat crumble topping to 2 tbsp and add extra cinnamon or vanilla.

Add-Ins & Coach’s Tips

For a mixed berry crisp: Swap half strawberries for blueberries, peaches, or raspberries.
Texture Boost: Stir in 2 tbsp toasted coconut flakes, crushed pecans, sliced almonds or chia seeds.
Spice It Up: Add 1/2 tsp cardamom to the filling.
Smaller portions: bake the strawberry crisp in small individual ramekins instead of one large dish.

Storage & Make-Ahead

Refrigerate (baked): 2–3 days.
Freeze (unbaked): Up to 3 months; bake from frozen with extra 10 mins.
Reheat: Warm in oven at 300°F for 10–15 mins.

FAQs

Can I make this with frozen strawberries?

Yes—use them straight from the freezer. Bake 5–10 mins longer for bubbling filling. Frozen berries will release more juice as they bake so the strawberry crumble might be a bit runnier.

What’s the difference between crumble and crisp?

A crisp uses oats/nuts in the topping; a crumble is flour-based only.

Can I make a gluten-free strawberry crisp?

Absolutely—use a gluten free flour mix and certified oats.

How do I prevent a runny filling?

Coat berries evenly with arrowroot and sugar; add an extra tablespoon of flour if its too wet.

More Summer Desserts With Strawberry

Unique Strawberry Crepe Cake Recipe

Strawberry Banana Milkshake + Video, DF Version

Strawberry Bliss Balls (Nut Free, Paleo)

Tropical Popsicles – Sugar Free Real Fruit Ice Pops With Tropical Flavor

More Fruity Desserts With Crispy Oat & Nut Topping

Loved this strawberry crumble recipe? Leave a rating and comment below—your feedback inspires my next healthy dessert and is also helpful for me and readers.

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