Strawberry Crisp is an easy summer dessert that's perfect for using up fresh strawberries. (Hello, U-Pick season!)
Juicy, sweet strawberries cook down into a jammy consistency and are topped with a crispy oat crumb, then served with fresh whipped cream. Sign me up.
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Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries if fresh are out-of-season. For frozen, I recommend purchasing halved strawberries as whole will take longer to break down. Also, leave them out to defrost for around 10-15 minutes. Frozen strawberries produce more juice than fresh, and so the finished product may be more watery.
Can I Make Strawberry Crisp Dairy Free?
Yes, you can make this recipe dairy free by replacing the butter in the crumb with dairy-free butter. Just make sure to use cold butter, so that you get nice crumbs and not a fine sand consistency.
As this recipe contains no egg, by switching the butter out for DF butter this recipe becomes vegan.
How To Make Gluten Free Strawberry Crisp:
- Preheat the oven to 350 F. Grease a large 8x8 or 9x13 baking dish, or a deep dish pie plate with butter or nonstick cooking spray. Tip: The juices from the strawberries will bubble up, so be sure there will be plenty of room in the baking dish of choice. You can also place a cookie sheet underneath the pan when baking to prevent any spillage.
- Rinse fresh strawberries and hull them. Roughly chop into halves or quarters. Add to a large mixing bowl along with sugar. Stir until the strawberries are completely coated and shiny.
- Add in the vanilla extract and cornstarch. Stir until evenly coated, and then pour the strawberries into the prepared baking dish.
- In a separate medium-sized mixing bowl, add the GF flour, GF oats, light brown sugar, granulated sugar, cinnamon, and salt. Mix until well distributed.
- Pour in the melted butter, and stir until the mixture begins to turn into a crumble. Tip: Do not over-mix or else the consistency may turn into more of a fine sand.
- Sprinkle the crumb mixture over top of the strawberries.
- Bake for 35-40 minutes, or until the bubbly and the topping is golden brown.
- Allow to cool 10-15 minutes before serving.
- Optional: Serve warm with homemade whipped cream or vanilla ice cream.
How to Make Homemade Whipped Cream:
Whipped cream is so easy to make. You only need three ingredients; cold heavy whipping cream, powdered sugar, and pure vanilla extract. Once you learn to make it from home, you may never go back to buying store-bought.
- Place a large mixing bowl or bowl of a stand mixer and whisk attachments in the freezer for 15-20 minutes to chill. Tip: You want it to be cold to the touch.
- Pour the heavy whipping cream, powdered sugar, and vanilla into the bowl. Whisk on high speed until medium to stiff peaks start to form, about 1-2 minutes. Do not over-beat, or you will break or deflate the whipped cream. I used an electric hand mixer.
- Serve immediately.
Note: Make sure your powdered sugar contains cornstarch. (I used organic powdered sugar which has organic cornstarch) The cornstarch helps the whipped cream to stabilize enough that it won’t melt or deflate while being served. This whipped cream should be stabilized for several hours, but I have not yet tested how long it lasts. I recommend making a new batch of whipped cream each night before serving this dessert.
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Strawberry Crisp | Easy Summer Dessert | Gluten Free
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Ingredients
For the Strawberry Filling:
- 5 heaping cups fresh strawberries or frozen
- ¼ cup granulated white sugar
- 3 tablespoon cornstarch I always use organic cornstarch
- 1 teaspoon pure vanilla extract
For the Oat Crumb Topping:
- 1 cup high quality gluten-free all-purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 or King Arthur's GF Measure for Measure
- ¾ cup certified gluten-free oats
- ⅔ cup light brown sugar packed
- ¼ cup granulated white sugar
- ¾ teaspoon cinnamon
- 1 stick unsalted butter (½ cup) omit salt if using salted butter
- ½ teaspoon salt
For the Homemade Whipped Cream:
- ½ cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
Instructions
For the Strawberry Filling:
- Preheat the oven to 350 F. Grease a large 8x8 or 9x13 baking dish, or a deep dish pie plate with butter or nonstick cooking spray. Tip: The juices from the strawberries will bubble up, so be sure there will be plenty of room in the baking dish of choice. You can also place a cookie sheet underneath the pan when baking to prevent any spillage.
- Rinse fresh strawberries and hull them. Roughly chop into halves or quarters. Add to a large mixing bowl along with sugar. Stir until the strawberries are completely coated and shiny.
- Add in the vanilla extract and cornstarch. Stir until evenly coated, and then pour the strawberries into the prepared baking dish.
For the Oat Crumb Topping:
- In a separate medium-sized mixing bowl, add the flour, oats, light brown sugar, granulated sugar, cinnamon, and salt. Mix until well distributed.
- Pour in the melted butter, and stir until the mixture begins to turn into a crumble. Tip: Do not over-mix or else the consistency may turn into more of a fine sand. Sprinkle the crumb mixture over top of the strawberries.
- Bake for 35-40 minutes, or until the bubbly and the topping is golden brown.
- Allow to cool for 10-15 minutes before serving. Optional: Serve warm with homemade whipped cream or vanilla ice cream.
For the Homemade Whipped Cream:
- Place a large mixing bowl or bowl of a stand mixer and whisk attachments in the freezer for 15-20 minutes to chill. Tip: You want it to be cold to the touch.
- Pour the heavy whipping cream, powdered sugar, and vanilla into the bowl. Whisk on high speed until medium to stiff peaks start to form, about 1-2 minutes. Do not over-beat, or you will break or deflate the whipped cream. I used an electric hand mixer.
- Serve immediately.
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