Have you ever had that thing happen when you’re planning to make something for an event or get-together that centers on one key ingredient, and then you can’t find that thing anywhere? That happened to me not too long ago—I needed strawberries, and then I couldn’t seem to find any at the stores near me that weren’t moldy or gross. Thankfully, I had some frozen ones handy, so I was still able to make this strawberry crisp

Did you know there’s a difference between a crisp and a crumble? I’d always wondered about that—turns out that a crisp contains oats in the topping, whereas a crumble does not. Now I know. This recipe happens to be fairly healthy, but for a slightly indulgent twist, try it topped with a dollop of  salted whipped cream .

strawberry crisp

Easy Strawberry Crumble

Serves 4


  • 4 cups frozen sliced strawberries, thawed or fresh
  • 1 lemon, juiced
  • 2 tablespoons oat or coconut flour
  • 1/4 cup rolled oats (gluten-free if desired)
  • Dash of sea salt
  • 1 teaspoon cinnamon
  • 2 tablespoons teaspoon coconut oil or ghee, melted
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F.
  2. Combine strawberries and lemon juice in a large bowl. Divide between 4 mini baking dishes.
  3. In a small bowl, mix coconut flour, oats, sea salt, and cinnamon.
  4. Add coconut oil and vanilla to flour mixture to make crumbly topping.
  5. Scatter crumble over berries.
  6. Bake until topping is golden brown and fruit is bubbling, about 20-25 minutes.

Serve warm or cold.


What’s your favorite summer dessert?


***This post may contain Amazon affiliate links. 

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