This delicious Vegan & Gluten Free Strawberry Crisp recipe is sweet, refreshing, and a deliciously simply crowd pleaser. Perfect for Summer BBQs, dinner parties, or a casual weeknight dessert!
How to Make Vegan & Gluten Free Strawberry Crisp
Gather all your ingredients. You really only need fresh strawberries and a handful of pantry staples to make the crisp topping.
This recipe is very easy and forgiving, too. So if you are out of one thing, you can probably find a simple substitute or just leave it out.
Ideally, you will have rolled oats, coconut oil (or butter), maple syrup (or honey), cinnamon, fresh strawberries, some nuts, and some lemon!
Prep your filling.
By this, I really mean cut up your strawberries and toss them with a bit of cinnamon and some fresh lemon zest.
If you don’t have a lemon, it’s okay to skip it. That said, I highly recommend it if you can add it; it really brings out the delicious Strawberry flavors and gives the whole Crisp a really refreshing taste.
Also, I highly recommend this Zester Grater to zest your lemon. Once you have one, I’m sure you will find a million more uses for it (grating fresh garlic, grating nutmeg or ginger, shredding cheese, etc). And it comes in lots of fun colors!
Next step, make your Crisp topping, aka the best part!
This part is very simple. Mix your coconut oil, maple syrup, cinnamon, and rolled oats in a bowl. The mixture should look wet and sticky, that’s how you know it will get perfectly crispy.
If it looks dry, add a touch more water or oil.
You also have the option to add in some nuts. I used sliced almonds and they added a fantastic crunch and flavor to this recipe! If you or someone you are baking for has a nut allergy and you need to keep things nut-free, you can sub in sunflower seeds, or totally leave these out if you don’t have nuts or seeds on hand.
Sprinkle over the strawberries. Make sure to keep some clusters, if you like those big, crunchy pieces!
Time to bake!
Bake your crisp for roughly 30 minutes. This time may vary, depending on a few things, like:
– If your oven runs hot
– How liquidy/solid you coconut oil is
– How juicy your Strawberries are
The key is to keep an eye on the crisp around this mark and ensure it does not burn. You can always bake it for 10 – 15 minutes longer if it’s underdone, but its much harder to revive a burnt crisp!
After baking, wait AT LEAST 5 minutes before digging in.
THIS IS IMPORTANT.
Since the base, (aka the Strawberry part), of this Berry Crisp does not contain any cornstarch or other thickeners, it will naturally be a bit runnier than your typical berry crisp.
The good news is that it only takes a few minutes for all the juices to coagulate and form a more cohesive and delicious slice of dessert! You just have to WAIT a few minutes. Okay?! You can do it!
Serving Strawberry Crisp
After waiting the 5 minutes, you can serve immediately.
I personally find a dollop of plain or Vanilla Greek Yogurt extremely complimentary. Its the perfect topping, adding a touch of creaminess but still keeping the dessert light.
Use a Vegan Yogurt to keep it vegan.
Other serving options include Vanilla Ice Cream, fresh whipped cream, or even a Vegan Banana “Nice Cream”.
Another really awesome thing about this simple dessert recipe?
It keeps really well in the fridge for a few days!
Not only that. It actually tastes good cold too. As I’ve mentioned, this is a very refreshing dessert!
Do you have a non-vegan Strawberry Crisp recipe?
Honestly, if I made one, it would be very similar to this! Vegan and non-vegans alike will all enjoy it a lot. You wouldn’t even know its also gluten free and refined sugar free!
(You can use butter instead of coconut oil, if you INSIST.)
Will this work with frozen strawberries?
Yes! You can either defrost and drain them in a fine mesh strainer for a few minutes, or you will just need to bake for longer. Be extra careful that the top doesn’t burn!
What can I sub for the Maple Syrup?
You can sub in Honey, Date Syrup, or Agave.
You could sub in brown sugar if you don’t have anything else, but it will no longer be refined sugar free.
I don’t love Strawberries. Can I use another fruit?
Yes! Any berry should work. Apples and stone fruits should work too, but will require a longer cooking time to get really nice and soft. Add some oven time and keep a close eye to make sure the top doesn’t burn!
Ready to make this Simple Vegan Crisp at your next Summer BBQ? Pin the recipe for later!
Check out more Gluten Free Recipes
We’ve got tons of Gluten Free, Refined Sugar Free, and Dairy Free Dessert recipes using berries and other fresh fruit. Try one each week all summer long!
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For the Strawberry "Filling"
- 16 oz. Strawberries, diced
- 1/2 tsp cinnamon
- 1 Tsp Lemon Zest (Optional)
For the Topping
- 1 Cup Rolled Oats
- 1/2 Cup Coconut Oil, room temperate
- 1/4 Cup Maple Syrup
- 1/2 tsp Salt
- 1 tsp cinnamon
- Optional: 1/4 Cup Sliced Almonds (Sub: Pecans, Walnuts, Sunflower Seeds)
- 1 tsp Vanilla Extract
- Preheat oven to 350 and grease your square or round pan.
- Add strawberries, cinnamon, and lemon zest to your baking pan.
- Mix all Crisp Topping ingredients together in a bowl. You may want to use your hands here to make sure the coconut oil is incorporated and everything is mixed well. Use your hands to sprinkle the mixture on top of the strawberries.
- Bake for 30 minutes, until fruit is bubbling and mixture on top is browned. You may need to bake for another 5 - 10 minutes if the top is not crispy. Allow to cool for 5 - 10 minutes. Serve with a dollop of Greek yogurt, fresh cream, or vanilla yogurt! (Use Vegan yogurt or "ice cream" to keep the dish vegan.)
If you have a serious Gluten allergy, ensure your oats are Certified Gluten Free.
This recipe is naturally sweetened by the strawberries and a touch of maple syrup. If you prefer sweeter desserts, feel free to add 1/4 - 1/2 Cup of Brown Sugar, or more maple syrup.
No strawberries? You can use any fruit in this recipe!
To keep it nut-free, use Sunflower seeds instead of sliced almonds.
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