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Healthy Strawberry Crisp

Healthy strawberry crisp in cream-colored serving dish, with pieces missing, copper serving spoon, and two small forks in the dish; next to teal linen with two fresh strawberries on the side

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This healthy strawberry crisp is an easy and delicious spring dessert! Made with fresh strawberries that get deliciously jammy when baked in the oven, and topped with a naturally sweetened crisp topping with heart-healthy oats and toasty almonds.

Ingredients

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Strawberry filling:

  • 2 lbs. fresh strawberries, hulled and quartered
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp arrowroot starch (or tapioca starch)

Crisp topping:

  • 1 stick butter, cold
  • 1/3 cup white whole wheat flour
  • 1/2 cup slivered or whole almonds
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup coconut sugar (or unrefined brown sugar)
  • 1 cup whole rolled oats

Instructions

  1. Prep: Preheat your oven to 375 degrees and butter a 8 or 9-inch baking dish.
  2. Strawberries: Combine strawberries, honey, fresh lemon juice, lemon zest, vanilla extract, and arrowroot starch in a large bowl. Gently stir until the strawberries are evenly coated in the ingredients, and there are no dry starch patches. Transfer the strawberries to the prepared baking dish and set aside.
  3. Crisp topping: In a food processor, add the cold butter, white whole wheat flour, almonds, salt, and cinnamon. Pulse to form a pebbly mixture. Then add coconut sugar, oats, and vanilla, and pulse to incorporate while also keeping most of the oats intact.
  4. Assemble: Pour the crisp topping in an even layer over the top of the strawberries in the baking dish. If desired, pulse a few more whole almonds and sprinkle over the top (or sprinkle more slivered almonds).
  5. Bake: Bake the crisp at 375 for 30-35 minutes, depending on your oven. The crisp is done when the strawberries are baked through and bubbling up the sides, and the crisp topping is nicely browned.

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