This strawberry crisp recipe is perfectly divided into single portions, paired with a nut filling made from a combination of almonds, walnuts and pecans. Too easy!
Gluten-free Strawberry Crispy Recipe
I want to make the strawberries crisp, except for nuts, no oats, no wheat flour) to make the flavor and texture of the nuts really stand out. The result is pure delicious! (If you're looking for a more traditional crispy recipe, try me Cinnamon Apple Crispy,,,,, Blueberry peaches crispy or Triple Berry Crispy. ) To make it a healthy dessert, I used honey to sweeten the strawberries and nuts, (completely optional) added a tablespoon of frozen yogurt on top because of the kind of cold/cold combination I just liked!
Why does this strawberry crisp stand out
When local strawberries are seasonal, I can’t resist making this recipe! This is something I like.
- Naturally gluten-free. Using corn starch or arrows as thickeners and almond flour in crisp toppings makes this recipe a great choice for those who maintain gluten sensitivity while still using accessible daily ingredients.
- Lower sugar added. By using honey to sweeten the strawberries and crispy fillings, you can enjoy this dessert without feeling overusing it on the sugar.
- Quick and easy to make. Fruit potato chips are one of the easiest desserts you can make! Just mix the filler and toppings and put them together. Nothing else!
What you need
Here is a list of ingredients you need to make this healthy strawberry crisp. Scroll down to the recipe card to find the ingredient quantity and recipe instructions.
For filling:
- Cooking spray – To prevent fill from pasting to ramekins' edges. A gentleman filled with oil also works.
- Fresh strawberries – Use local seasonal strawberries where possible. They have such a natural sweet taste!
- Honey – Maple syrup can be used as a substitute.
- Fresh orange juice – The acidity makes the strawberry flavor really popular.
- Corn starch – Filling stuffing; Arrowroot is available for the past-friendly option.
For nut toppings:
- nut – I use thinly sliced almonds, chopped pecans and walnuts.
- Almond powder – acts as a binder for toppings and adds a mild nutty flavor.
- Honey – Maple syrup can also be used here for vegan strawberry crisps.
- Kosher salt – Enhance the flavor and balance the sweetness of this recipe.
How to make strawberries crisp
The full instructions are in the recipe card below, but here is an overview of what you need to do to make a recipe for crispy strawberries.
- Prepare. Preheat the oven to 350ºF and cover the animal with non-stick spray or oil.
- Do fill. Stir together strawberries, honey and orange juice, then add cornstarch and throw it into the coating. Pour the fruit into the ramekin.
- Make toppings. Whisk together the ingredients of the toppings in another bowl and divide the mixture into fruits.
- bake. Place the ramekins on a baking sheet and bake for 40 minutes, or until the nuts are golden, the strawberries squeeze and bubble along the edges.
- Serve. If needed, add ice cream, frozen yogurt, whipped milk coconut cream or whipped cream.
Tips and changes
Here are some tips and changes to customize your taste of this healthy dessert.
- Make a big strawberry crisp. Making them with a single Ramekins is my favorite way to control portion size. This can also be done in an 8 x 8 baking dish if needed.
- Reduce portion size. For fewer foods, this recipe is easy to cut in half.
- Switch fruit. Swap strawberries for blueberries or use a berries combination. You will need 5 cups of fruit in total. You can also use apples or peaches for different twists.
- Add herbs. For the complexity of dessert, try adding fresh thyme or basil to the filling.
- Amplify the orange flavor. You can fill the strawberries with extra citrus by adding orange peel to the juice.
- Make strawberry rhubarb crisp. It adds egg sote to complement the sweetness of the berries!
How to store leftovers
- refrigerator: Cover the ramekin with foil or plastic wrap and refrigerate for up to 3 days.
- refrigerator: For longer storage, wrap Ramekins in plastic wrap and foil (two layers help prevent freezer from burning) and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat: Heat individual strawberry chips in a 350ºF oven until microwaved. You can also eat cold or room temperature, but I prefer them to heat up a little!
yield: 8 Serve
Service size: 1 crisp
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Preheat the oven to 350f. Spray (8) eight 4-inch ramekins and oil.
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In a large bowl, mix strawberries, honey and orange juice in a large bowl, sprinkle with cornstarch and throw away until the fruit is coated with fruit.
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Transfer to Ramekins.
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Mix the remaining nut top ingredients in a medium bowl and fork and sprinkle over the fruit.
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Bake for 40 minutes or until the top turns golden, the berries are soft and bubbled.
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Serve with 1 tablespoon of ice cream or whipped cream if needed.
The final step:
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Serve: 1 crisp,,,,, Calories: 185 KCAL,,,,, carbohydrate: twenty four g,,,,, protein: 3.5 g,,,,, Fatty: 10 g,,,,, Saturated fat: 0.5 g,,,,, sodium: 38 mg,,,,, fiber: 4 g,,,,, sugar: 18.5 g
