Easy Gluten-Free Strawberry Crisp: Your Perfect Summer Dessert Recipe

Embrace the vibrant flavors of summer with this incredibly easy gluten-free strawberry crisp recipe! Bursting with the sweet, juicy essence of fresh berries and crowned with a delightful, buttery oat crumble, it’s the quintessential dessert for any occasion, especially when strawberries are at their peak.

There’s an undeniable magic that comes with strawberry season. The moment those first ripe, ruby-red berries appear, signaling the warmth of spring and summer, our kitchens buzz with excitement. Whether you’re simply snacking on them fresh, using them to top fluffy gluten-free waffles, as a vibrant garnish for a creamy cheesecake, or stirring them into a refreshing mocktail, the sweet, tangy, and juicy flavor of fresh strawberries is simply unparalleled. Among all the delightful strawberry desserts, a warm, comforting crisp holds a special place, and this Gluten-Free Strawberry Crisp recipe truly captures that essence.

You might find yourself pondering the classic debate: is it a crumble or a crisp? While the terms are often used interchangeably, tradition typically defines a crisp by its oat-laden topping, providing a delightful crunch that sets it apart from a crumble’s streusel-like finish. True to this classic definition, our gluten-free strawberry crisp features a glorious oat topping that bakes into a golden, irresistible crown. The result is a dessert that is both rustic and elegant, offering a perfect harmony of textures and flavors.

Every spoonful of this homemade strawberry crisp is a journey. From the luscious, jammy strawberry filling, which bursts with fresh berry flavor and sweetens as it bakes, to the perfectly textured, buttery oat crumble topping that provides a satisfying crunch, this recipe is a delight from start to finish. And for an extra touch of indulgence, a generous scoop of melting vanilla ice cream or a dollop of fresh whipped cream transforms it into an absolutely unforgettable treat.

The best part? This easy gluten-free strawberry crisp starts with remarkably simple ingredients you likely already have on hand. It’s a testament to how humble components can create extraordinary desserts. Let’s dive into what you’ll need to create this delicious, family-favorite summer dessert.

Simple, Wholesome Ingredients for This Irresistible Strawberry Crisp

Creating an exceptional dessert doesn’t require a complicated list of ingredients. Our gluten-free strawberry crisp recipe relies on fresh, quality components that come together to produce a symphony of flavors and textures. Here’s a closer look at the key elements:

• Fresh Strawberries: The star of the show! For the most vibrant flavor and natural sweetness, always opt for fresh, ripe strawberries. Their inherent juiciness and slight tang are what make this crisp truly special. While frozen berries can be used, fresh ones deliver an unparalleled taste experience. (See our FAQ section below for tips on using frozen berries.)
• Granulated Sugar: A touch of sugar is essential for both the filling and the topping. In the filling, it enhances the natural sweetness of the berries and helps create that wonderful jammy consistency. For the crumble, it provides sweetness and contributes to the golden-brown crust. You can partially substitute the filling’s sugar with maple syrup or honey, but avoid this substitution in the topping, as it will alter the texture and crispiness.
• Orange Juice (or Lemon Juice): Just a splash of citrus is a game-changer! The acidity brightens the overall flavor profile of the berries, preventing the filling from tasting overly sweet and adding a subtle zesty note that makes the fruit truly sing. Lemon juice works equally well if that’s what you have on hand.
• Vanilla Extract: This essential flavor enhancer makes an appearance in both the filling and the crumble topping. Its warm, aromatic notes beautifully complement the sweetness of the berries and the richness of the oats, adding depth and complexity to every bite.
• Cornstarch: This is the secret to a perfectly thick, glossy, and jammy strawberry filling. Cornstarch effectively thickens the fruit juices as they cook, ensuring your crisp isn’t watery. It performs significantly better than gluten-free flour for this purpose, providing a clear, smooth consistency.
• A Pinch of Salt: Often overlooked in sweet recipes, a small amount of salt is crucial for balancing flavors. It enhances the sweetness of the sugar and the tartness of the berries, making every ingredient taste more vibrant and well-rounded.
• The Quick Oat Crumble Topping: Just like our beloved gluten-free blueberry crisp, this recipe features our signature oat crumble. It’s a simple yet perfect blend of cold butter, rich brown sugar, a reliable 1:1 gluten-free flour blend, certified gluten-free oats, a hint of vanilla, and a pinch of salt. This combination creates a tender, buttery, and irresistibly crispy topping that is truly the crowning glory of this dessert. It’s my go-to for all my favorite fruit crisp recipes!

How To Make Gluten-Free Strawberry Crisp: Your Step-by-Step Guide to Perfection

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the comprehensive recipe card provided below.

1. Preheat Your Oven & Prepare the Baking Dish: Begin by preheating your oven to 350 degrees F (175 degrees C). Select a 2-quart baking dish or casserole dish. An 8-inch or 9-inch square pan works perfectly for this recipe. Lightly grease the dish if desired, although most fruit crisps don’t tend to stick excessively.
2. Prepare the Luscious Strawberry Filling: In a large mixing bowl, combine your fresh, quartered or halved strawberries with the granulated sugar, cornstarch, orange juice, and a dash of vanilla extract and salt. Gently stir the mixture until the berries are thoroughly coated. It’s crucial that the cornstarch is evenly distributed to ensure a beautifully jammy, thick filling without any clumpy spots.
3. Transfer Filling to Baking Dish: Pour the prepared strawberry mixture evenly into your baking dish. Spread it out gently with a spoon or spatula so that the berries form a relatively even layer. Set this aside while you create the magical crumble topping.
4. Craft the Buttery Oat Crumble Topping: In the same mixing bowl (to save on dishes!) or a fresh one if you prefer, combine the cold, cubed butter with brown sugar, your chosen 1:1 gluten-free flour blend, certified gluten-free oats, vanilla extract, and a pinch of salt. Using cold butter is key here for the best texture.
5. Achieve Perfect Crumble Clusters: Using a fork, a pastry blender, or even your clean fingertips, work the butter into the dry ingredients. The goal is to break down the butter and combine it with the flour and oats until a crumbly mixture forms, with a variety of small and large clusters. These clusters are what will give your crisp its signature texture.
6. Crown Your Crisp with the Crumble: Evenly sprinkle the oat crumble mixture over the strawberry filling in the baking dish. Don’t be too neat! I love to aim for a delightful variety of shapes and sizes in the crumble—some larger, more substantial pieces, and some smaller, finer crumbles—for an extra interesting bite.
7. Bake to Golden Perfection: Place the crisp in your preheated oven and bake for 40-50 minutes. You’ll know it’s ready when the filling is visibly bubbling around the sides (a sure sign the cornstarch is working its magic to thicken!) and the oat topping has turned a beautiful golden brown. If you notice the topping browning too quickly, you can loosely tent the pan with aluminum foil to prevent over-browning while the filling finishes cooking.
8. Cool for Optimal Setting: This step is often the hardest, but it’s essential! Remove the strawberry crisp from the oven and allow it to cool for at least 20-30 minutes before serving. This cooling period is vital for the filling to set properly. When piping hot, the filling will be much thinner and more liquid, but it will thicken and achieve that desired jammy consistency as it cools.
9. Serve with Joy & Store Leftovers: Enjoy your warm gluten-free strawberry crisp with a generous scoop of creamy vanilla ice cream or a cloud of freshly whipped cream. The contrast of warm crisp and cold topping is pure bliss! Store any leftovers tightly covered in the refrigerator for 2-3 days.

Elevate Your Dessert: Serving Ideas & Delicious Variations to Try

While this gluten-free strawberry crisp is phenomenal on its own, there are countless ways to enhance the experience and tailor it to your personal taste. Here are some of our favorite serving suggestions and creative variations:

In my humble opinion, the absolute BEST way to serve any fruit crisp, especially this strawberry delight, is with a big, glorious scoop of your favorite vanilla ice cream! The moment that cold, creamy ice cream hits the warm, bubbling crisp, it begins to melt, creating a magical river of sweet dairy that intertwines with the jammy fruit filling and crispy oat topping. This combination of warm, cool, soft, and crunchy textures is pure dessert heaven and truly defines the perfect summer treat.

If you’re not an ice cream enthusiast, or simply looking for an alternative, a dollop of freshly whipped cream works wonderfully. For an extra touch of sophistication and a delightful textural contrast, sprinkle some finely chopped pistachios or toasted almonds over the whipped cream. The nutty crunch and vibrant color add another layer of enjoyment.

FAQ + Expert Tips And Tricks For The Best Strawberry Crisp

Achieving a perfect fruit crisp every time is easier than you think with these helpful tips and answers to common questions:

Can I Use Frozen Strawberries To Make Strawberry Crisp? Absolutely, you can! However, there are a few important considerations when using frozen berries. As frozen fruit thaws and bakes, the ice crystals within them release additional liquid into the recipe. This means your filling might be a bit more liquidy than with fresh berries. To counteract this, consider adding an extra 1/2 tablespoon of cornstarch to the filling mixture. Additionally, you might need to bake the crisp for a slightly longer duration to allow the filling to thicken properly. Always ensure the fruit filling is visibly bubbling around the edges before removing it from the oven; this indicates that the cornstarch has activated and the filling will set beautifully as it cools.

What’s The Best Way To Reheat Strawberry Crisp? To bring leftover strawberry crisp back to its glorious, fresh-from-the-oven state, reheating it in the oven is best. Preheat your oven to 350 degrees F (175 degrees C). Place the crisp (covered or uncovered, depending on how crisp you want the topping) in the oven for 10-15 minutes, or until the filling is warmed through and the oat topping has regained its delightful crunch. Reheating in the microwave is quick, but it can make the topping soft, so the oven method is highly recommended.

How To Freeze Strawberry Crisp (Baked or Unbaked): This crisp is excellent for making ahead! If you wish to freeze it unbaked, assemble the crisp completely in its baking dish. Then, cover it very tightly with a layer of plastic wrap, followed by a layer of aluminum foil. When you’re ready to bake, remove the plastic wrap and foil and place the frozen crisp directly into a COLD oven. This is crucial: never put a cold baking dish into a hot oven, as the sudden temperature change can cause thermal shock, potentially cracking or warping your pan. Turn the oven to 350 degrees F (175 degrees C) and add an additional 15-20 minutes to the usual bake time to account for the frozen state. You can also freeze a fully baked crisp, covered well, and reheat as above, though the topping might lose a tiny bit of its initial crispness.

Can I Double This Recipe? Yes, you certainly can! If you’re feeding a crowd or simply want more delicious gluten-free strawberry crisp, this recipe doubles beautifully. For a larger batch, simply double all the ingredient quantities (many recipe cards, including ours below, have a handy 2x button to adjust quantities automatically!). You’ll typically bake it for the same length of time (40-50 minutes) in a larger 9×13-inch baking dish, keeping an eye on the bubbling filling and golden topping as your cues for doneness.

How to Store Leftover Strawberry Crisp: Once cooled, cover any leftover crisp tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for 2-3 days. While it’s best enjoyed warm, it’s also quite delicious cold straight from the fridge!

More Gluten-Free Strawberry Desserts To Try

Gluten-Free Strawberry Eton Mess

Gluten-Free Strawberry Cheesecake

Gluten-Free Strawberry Rhubarb Crisp

Recipe Card

Gluten-Free Strawberry Crisp

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5 Stars from 3 reviews

• Author: Emily Dixon, One Lovely Life
• Total Time: 1 hour 5 minutes
• Yield: 9-12 Servings
• Diet: Gluten Free

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Description

Strawberry season is the perfect time to make this easy gluten-free strawberry crisp recipe! Bursting with fresh berry flavor & finished with a simple oat crumble, it’s summer’s favorite dessert.

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Ingredients

For The Strawberry Filling:

• 6 cups (about 2 pounds) fresh strawberries, quartered or halved
• 1/4 cup (30 grams) granulated sugar
• 2 Tablespoons cornstarch (use 3 Tablespoons for thicker filling)
• 1 Tablespoon orange juice
• 1/2 teaspoon vanilla extract
• pinch of salt (less than 1/8 teaspoon)

For The Crumble Topping:

• 6 Tbsp. cold or slightly softened butter, cut into small cubes
• 3/4 cup (150 grams) brown sugar
• 1/2 cup (60 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
• 3/4 cup (45 grams) gluten-free oats (quick-cooking, rolled or a mix)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

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Instructions

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan).
2. Start The Filling. In a large mixing bowl, combine strawberries, sugar, orange juice, cornstarch, and salt. Stir to coat the berries well (you want the cornstarch evenly distributed).
3. Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping.
4. Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt.
5. Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
6. Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the strawberry filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
7. Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
8. Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
9. Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.

Notes

• To Reheat Strawberry Crisp: I put it back in the oven at 350 degrees for 10-15 minutes. This helps re-crisp the oat topping and warm the filling through.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American