Gluten-Free Strawberry Crisp
A delightful gluten-free dessert featuring juicy strawberries topped with a crunchy oat mixture, perfect for summer cravings.
Ingredients
For the filling
- 4 cups fresh strawberries, hulled and sliced Use ripe strawberries for the best flavor.
- 1/2 cup sugar Adjust based on sweetness of strawberries.
- 1 tbsp cornstarch
For the topping
- 1 cup gluten-free oats
- 1/2 cup almond flour Can mix with coconut flour for nuttier flavor.
- 1/3 cup butter, melted Or replace with coconut oil for dairy-free.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced strawberries, sugar, and cornstarch. Gently mix until the strawberries are well coated, then transfer the mixture into a greased 8×8-inch baking dish.
- In another bowl, combine the gluten-free oats, almond flour, and melted butter. Mix until the ingredients are evenly distributed and form a crumbly texture.
Baking
- Sprinkle the oat mixture generously over the strawberry mixture in the baking dish, ensuring an even layer covers the strawberries.
- Bake in the preheated oven for 30–35 minutes or until the topping is golden brown and the strawberries are bubbly.
- Once out of the oven, allow it to cool for a few minutes before serving. Enjoy it warm!
Notes
For extra crunch, consider adding chopped nuts or seeds into the oat topping. Add a pinch of cinnamon to the oat mixture for a warm, aromatic flavor.