This Strawberry Crisp recipe is irresistibly delicious and made with juicy strawberries, a crispy streusel topping, and a touch of maple syrup. Indulge in the ultimate summer dessert that's bursting with flavor and nourishing ingredients. Gluten-free, vegan, paleo and includes a low carb keto option.
Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
If using fresh berries: Wash, dried and cut up the strawberries and rhubarb into small pieces.
If using frozen berries: Thaw and drain.
Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
MAKE THE CRUMBLE TOPPING:
Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough.
Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
Sprinkle the mixture evenly over the filling.
Storage and Freezer Instructions
Refrigeration: Store any leftover strawberry crisp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: If you want to enjoy this dessert later, you can freeze the assembled but unbaked crisp. This will ensure that your fruit crisp won't get soggy. Cover the dish tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, remove the plastic wrap and foil, and bake from frozen, adding a few extra minutes to the baking time.
Make ahead: You can prepare the fruit filling and the crumble topping ahead of time and store them separately in an airtight container in the fridge. On the day you plan to serve it, simply spread the filling in to the pie pan and add the crisp topping then bake.