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Strawberry Crisp with Oat Flour Topping Recipe

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4.1 from 88 reviews

This Strawberry Crisp recipe is a deliciously sweet and tangy dessert featuring fresh strawberries topped with a crunchy oat and cinnamon crumble. Naturally sweetened with maple syrup or honey and made with wholesome ingredients like oat flour, rolled oats, and coconut sugar, this crisp offers a perfect balance of fruity freshness and warm, buttery texture. Ideal for a comforting treat, it’s easy to prepare and bakes to a golden perfection that’s sure to satisfy any dessert lover.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Filling

  • 4 cups fresh strawberries (see notes for frozen or other berries)
  • 4 tablespoons maple syrup or honey
  • 2 tablespoons arrowroot flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Topping

  • 2 cups oat flour
  • 1 cup rolled oats (gluten-free if needed)
  • ⅔ cup coconut sugar or maple sugar
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
  • ½ cup unsalted butter (melted)
  • 4 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

Instructions

  1. Preheat the oven: Set your oven to 350ºF to warm up while you prepare the crisp.
  2. Make the filling: In a large bowl, gently combine the fresh strawberries with maple syrup (or honey), arrowroot flour, lemon juice, and vanilla extract. Stir just enough to coat the berries evenly without mashing them.
  3. Assemble the fruit layer: Pour the berry mixture and any juices into a 9×9-inch baking dish or any similar-sized dish, spreading it out in an even layer.
  4. Prepare the topping: In another bowl, mix together the oat flour, rolled oats, coconut sugar, cinnamon, and sea salt. Add in the melted butter, maple syrup (or honey), vanilla extract, and lemon zest. Stir thoroughly until the mixture resembles a crumbly topping.
  5. Top the fruit: Evenly sprinkle the oat topping over the strawberry filling, covering the fruit completely.
  6. Bake the crisp: Place the dish in the preheated oven and bake for about 55 minutes. The fruit should be bubbling and the topping golden brown. If you notice the topping browning too fast, cover loosely with foil for the last 10 to 15 minutes of baking.
  7. Cool and serve: Allow the crisp to cool slightly before serving. Enjoy it warm on its own or topped with coconut whipped cream or your favorite ice cream for an extra indulgence.

Notes

  • If fresh strawberries aren’t available, frozen or other fresh berries can be used as a substitute. Thaw frozen berries and drain excess liquid before use to avoid soggy crisp.
  • Use gluten-free rolled oats and oat flour if you need a gluten-free dessert.
  • Maple syrup or honey can be used interchangeably in both the filling and topping for natural sweetness.
  • Arrowroot flour helps thicken the fruit juices as the crisp bakes, giving a nice consistency to the filling.
  • For a vegan variation, use vegan butter or coconut oil instead of unsalted butter.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/strawberry-crisp-with-oat-flour-topping-recipe/