Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble)
Easy Strawberry Crisp is the perfect summer dessert, ready in just 30 minutes. After making this many times, I’ve discovered the trick to a crispy, golden topping. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Strawberry Galette and Sparkling Raspberry Peach Lemonade.
Why This Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble) Is Pure Comfort
- Crispy, golden almond flour topping
- Juicy, sweet strawberry filling
- Ready in just 30 minutes
- Better than takeout!
What You'll Need for Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble)
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh strawberries
- Almond flour
- Coconut sugar
- Vanilla extract
- Almond slices
- Cinnamon
- Salt
- Vanilla extract
- Optional: Vanilla ice cream
- Optional: Whipped cream
📝 Ingredient Notes
- Almond flour: Make sure to use superfine almond flour for the best texture.
🛒 Tools & Equipment I Recommend
- Superfine Almond Flour — Gives the crisp topping its perfect texture → See on Amazon
- Coconut Sugar — Sweeter than regular sugar, with a lower glycemic index → See on Amazon
How to Make Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble)
- Prepare strawberries: Slice strawberries and mix with coconut sugar, cornstarch, and vanilla extract. Transfer to a baking dish.
- Make the topping: In a bowl, combine almond flour, coconut sugar, cinnamon, salt, and almond slices. Mix in melted butter until crumbly.
- Assemble and bake: Sprinkle the topping over the strawberries. Bake at 375°F (190°C) for 20-25 minutes, until golden and bubbly.
Cook's Tips for Perfect Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble)
- : Use ripe strawberries for the best flavor.
- Common mistake and fix: If the topping isn't crispy, try using less butter or adding a bit more almond flour.
- : Serve with a scoop of vanilla ice cream or whipped cream for an extra treat.
Storing & Reheating Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble)
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the filling and topping separately up to a day ahead. Assemble and bake just before serving.
Freezing Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble)
Freeze the unbaked crisp for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful as the filling may become mushy.
Recipe Notes
- Chef tip: For a gluten-free version, make sure all your ingredients are certified gluten-free.
- Best substitution: You can substitute the almond flour with an equal amount of oat flour for a nut-free version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the topping is still soft after baking, try broiling it for a few minutes, watching closely to prevent burning.
Want to level up this recipe?
High-quality baking dish — Ensures even baking and easy cleanup → Check price on Amazon
Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble)
Ingredients
Main Ingredients
- Fresh strawberries
- Almond flour
- Coconut sugar
- Vanilla extract
- Almond slices
Seasonings
- Cinnamon
- Salt
- Vanilla extract
Optional Toppings
- Vanilla ice cream
- Whipped cream
Instructions
- Prepare strawberries: Slice strawberries and mix with coconut sugar, cornstarch, and vanilla extract. Transfer to a baking dish.
- Make the topping: In a bowl, combine almond flour, coconut sugar, cinnamon, salt, and almond slices. Mix in melted butter until crumbly.
- Assemble and bake: Sprinkle the topping over the strawberries. Bake at 375°F (190°C) for 20-25 minutes, until golden and bubbly.
Notes
- Chef tip: For a gluten-free version, make sure all your ingredients are certified gluten-free.
- Best substitution: You can substitute the almond flour with an equal amount of oat flour for a nut-free version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the topping is still soft after baking, try broiling it for a few minutes, watching closely to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the unbaked crisp for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful as the filling may become mushy.
- Make ahead: You can prepare the filling and topping separately up to a day ahead. Assemble and bake just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 5g
- Fat: 16g
- Carbs: 32g
- Fiber: 4g
- Sugar: 24g
- Sodium: 120mg
- Cholesterol: 20mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble) FAQs
Yes, you can prepare the filling and topping separately up to a day ahead. Assemble and bake just before serving.
If the topping isn't crispy, try using less butter or adding a bit more almond flour. Also, make sure your oven temperature is accurate.
Yes, you can freeze the unbaked crisp for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Yes, you can make this in the air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
A crisp has a streusel-like topping made with flour, sugar, and fat, while a cobbler has a biscuit-like topping made with flour, leavening, and liquid.
A Warm Final Note
I can’t wait for you to try Easy Crispy Strawberry Crisp (Gluten Free, Almond Flour Crumble) and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
