Strawberry Crisp
This easy gluten free strawberry crisp recipe makes a delicious summer dessert!
Servings: 6
Ingredients
For the Filling
- 2 lbs fresh strawberries halved
- ¼ cup pure cane sugar
- 2 tablespoons corn starch
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
For the Crisp Topping
- ½ cup brown sugar
- ½ cup gluten free oat flour
- ¾ cup gluten free rolled oats
- ¼ teaspoon salt
- ¼ cup vegan butter melted
Instructions
- Halve the strawberries and place them into a bowl. Toss the strawberries with the sugar, cornstarch, salt, and lemon juice until combined
- In a separate bowl, add all ingredients for the crisp and use a fork or spoon to stir until crumbly and combined
- Pour the strawberry filling into a pie plate or small baking dish
- Top the strawberry mixture with the crisp topping
- Bake the strawberry crisp at 350 degrees for 40 - 50 minutes, until bubbly and browned on top
- Serve warm with vanilla ice cream
Notes
Since strawberries are naturally sweet, I did not use a lot of sweetener in this recipe. If you prefer your desserts to be fairly sweet, you can always add more sugar to the filling to taste.
Nutrition
Calories: 295kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 264mg | Potassium: 338mg | Fiber: 5g | Sugar: 34g | Vitamin A: 378IU | Vitamin C: 91mg | Calcium: 51mg | Iron: 2mg