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Fresh, juicy strawberries baked under a lightly sweetened almond butter cookie crumble. This easy gluten-free and vegan strawberry crisp is ready in 40 minutes and is impossible to stop eating.
I can’t even do small talk right now, I’m too excited about this one. Strawberries. Almond butter. Crisp.
I have a serious thing for fruit crisps and crumbles. They feel way more impressive than the effort required, and this gluten-free strawberry crisp is no exception. I tend to make them in smaller batches for exactly one reason: self-control. Or rather, the total lack of it. This recipe serves 2 to 4, which is perfect for a weeknight dessert or a small gathering. If you need to feed more, just double it and bake it in an 8×8 pan.
The secret to keeping the filling lightly sweetened is starting with really good strawberries. When they’re fresh and in season, only a tablespoon of maple syrup is needed to let their natural flavor shine. They get jammy and bubbling in the oven, and the result is so worth parting with them in their raw, perfect state.
Why you’ll love this strawberry crisp
It’s incredibly easy. Ten minutes of prep, one bowl for the crumble, and the oven does the rest!
It’s naturally gluten-free, paleo, and vegan. No swaps needed. The whole recipe is made with wholesome ingredients and is completely free of gluten, dairy, and refined sugar.
The crumble is next level. It tastes like an almond butter cookie baked right on top of the fruit. Once you try it, you’ll want to put it on everything.
It works with fresh or frozen strawberries. Fresh is ideal when they’re in season, but frozen strawberries work great too. Just thaw and drain them before using. The thaw-and-drain is important because otherwise the dish will be too wet.
The almond butter cookie crumble
Now, the real star of the show. This almond butter crumble is dangerous. It tastes like a cookie, bakes up golden and crispy, and practically melts in your mouth. I’ll be honest: I was picking pieces off the top before this even made it to the table.
It comes together in one bowl with just six ingredients (almond butter, coconut flour, coconut oil or ghee, coconut sugar, cinnamon, and salt) and crumbles over the strawberries before baking into something truly magical. I’m already dreaming up other things to put this crumble on. More on that soon.
If you’re not strictly paleo, peanut butter works beautifully here, too, and gives the whole thing a PB&J vibe that is absolutely swoon-worthy.
How to make this gluten-free strawberry crisp
You can bake this crisp in a 6-inch cast iron skillet, divide it into individual ramekins, or scale it up to an 8×8 pan for a crowd. All work great. Just keep an eye on it and pull it when the strawberries are bubbling, and the crumble is golden and firm, about 30 to 35 minutes.
Serve it warm with a scoop of coconut whipped cream and a drizzle of almond butter. Trust me on the almond butter drizzle.
Want more strawberry desserts?
- You’ll definitely devour this Paleo + Vegan Strawberry Cobbler.
- Get your chocolate fix for breakfast with this Chocolate Strawberry Granola.
- These Paleo Chocolate Covered Strawberry Brownies are sweet, fresh, and irresistibly delicious.
Gluten-Free Strawberry Crisp with Almond Butter Crumble
Ingredients
For the strawberry filling
- 12 ounces fresh strawberries, sliced
- 1 tablespoon maple syrup, add more if your strawberries aren’t too sweet
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca flour
For the almond butter cookie crumble
- 2 tablespoons ghee or coconut oil, use coconut oil to keep vegan
- ¼ cup creamy almond butter
- ⅓ cup coconut flour
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare a 6 inch cast iron skillet or similarly sized pan, small baking dish, or two or three ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
- In a bowl, combine the sliced strawberries, maple syrup, vanilla extract, and tapioca flour. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.12 ounces fresh strawberries, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon tapioca flour
- In a different bowl, combine the ghee, almond butter, coconut flour, coconut sugar, cinnamon and salt. Mix until smooth and then crumble over the strawberry mixture.2 tablespoons ghee or coconut oil, ¼ cup creamy almond butter, ⅓ cup coconut flour, 2 tablespoons coconut sugar, 1 teaspoon cinnamon, ¼ teaspoon salt
- Bake for 30-35 minutes until the strawberries are bubbling and the crumble is firm and lightly browned. Serve with whipped coconut cream and a drizzle of almond butter.
The top was really mushy after 35 minutes. What did I do?
Hi Carolyn, it’s really hard for me to know without any information. Were the measurements correct? Does your oven run at the right temperature? Did you change anything about the recipe? Did you use frozen fruit that would add more moisture?