This Gluten Free Strawberry Crisp recipe makes the perfect amount for two. Lightly sweetened, fresh strawberries are topped with a healthy oat and pecan crumble.
Most of you probably know by now I have a deep deep obsession with pie. But, I would have to say that I think the most perfect summer dessert is a crisp. Especially this gluten free strawberry crisp for two recipe.
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I love how you can throw a mixture of berries into the bottom of virtually any vessel (pie dish, ramekins, casserole dish) and mix together a crumbly topping with your hands.
I often find myself wanting dessert one night and I know a full recipe will be too much for my husband, Jared and I. I decided to create a healthier crisp recipe for two so that we had just enough for a sweet treat for the both of us. Or, just enough for me to devour during lunch and then eat with some Greek yogurt for breakfast the next day 🙂 But I wouldn’t know anything about that would I?
Fresh or frozen strawberries?
I love to use fresh strawberries here. I suppose you could use frozen, I would just double the amount of arrowroot powder.
But really – if you can get your hands of fresh berries, don’t bother with the frozen stuff.
What is the gluten free crisp topping made out of?
I love this crisp topping. It’s delicate and rich at the same time and creates a wonderful crust. It combines equal parts of:
- Almond flour
- Rolled Oats
- Pecans
- Coconut sugar
- Butter
- & a little pinch of sea salt to balance it all out
Why this strawberry crisp recipe is so versatile!
This recipe is SO forgiving. You could use a mix of berries, or add in some rhubarb! Don’t have pecans? Try cashews or walnuts! Even pine nuts. Any softer nut will do.
You can sub coconut oil for the butter if you’d like and make sure to top everything off with whipped cream, whipped coconut cream, vanilla ice cream, or Greek yogurt!
I’m telling you right now I won’t judge you for having one of these with Greek Yogurt for breakfast!
Love berries? Check out my Paleo Blueberry Tart or my Black Raspberry Pie!
Gluten Free Strawberry Crisp for Two
This Gluten Free Strawberry Crisp recipe makes the perfect amount for two. Lightly sweetened, fresh strawberries are topped with a healthy oat and pecan crumble.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups fresh, chopped strawberries*
- 1 Tbsp. maple syrup
- 1 tsp. lemon juice
- 1 tsp. arrowroot powder or tapioca starch
- 3 Tbsp. coconut sugar
- 3 Tbsp. almond flour
- 3 Tbsp. rolled oats
- 3 Tbsp. chopped pecans
- 3 Tbsp. melted butter ( like to use grass-fed or ghee)*
- 1 pinch sea salt
Instructions
- Preheat the oven to 375F.
- In a bowl, mix together the chopped strawberries, maple syrup, lemon juice, and arrowroot powder. Set aside.
- In a separate bowl, crumble together the coconut sugar, almond flour, oats, chopped pecans, melted butter, and sea salt with your fingers. The mixture should stick together in clumps.
- Place two ramekins on a baking sheet with a rim. This makes it easier to take the crisps in and out of the oven.
- Pour the strawberry mixture into the bottom of the ramekins, dividing evenly between both.
- Sprinkle the crumble mixture on top of the ramekins, dividing evenly between both.
- Bake in the preheated oven for 17-20 minutes, or until the strawberries are bubbling around the sides and the crumble is a rich golden brown.
- Cool the ramekins on a wire rack until warm before serving. Best served with a dollop of cream (or coconut cream), vanilla ice cream, or Greek yogurt.
Notes
- This recipe is very forgiving. Feel free to multiply it to fit the needs of your group, or divide it in half to make a single serving!
- I prefer using fresh berries, but if you want to use frozen, double the quantity of the arrowroot powder.
- You could sub the butter for coconut oil
Nutrition
- Serving Size: 1 ramekin
- Calories: 551
- Sugar: 34 g
- Sodium: 61 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 46 mg
I made this on Saturday this weekend with blueberries and raspberries that I had in the freezer. It turned out so well! I love that you used almond flour in the recipe…it’s always my favourite! Will be making this recipe again for sure!
Hey Jasmine! I’m so glad it worked out for you, this makes me so happy!
Thank you for this wonderful recipe, Allie! It looks so delicious and I love the addition of pecans! I think your version of gluten-free crisp is the best I’ve ever tried! I made this crisp a few days ago and my wife has wanted it 3 times since, so it’s turned into a definite family favorite! Pinned!
Hey Michael! AMAZING! It’s great how simple ingredients can make the best treats. Thanks so much for your kind words!