Strawberry Crisp

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Ingredients
Instructions
Nutrition

This Strawberry Crisp can be whipped up in minutes. It’s an easy gluten-free dessert recipe made with only 5 ingredients –strawberries, almond flour, salt, butter, and slivered almonds. If you’re on a Dairy-Free Diet, I also tested this recipe with palm shortening and it was delicious.

When I was developing this Strawberry Crisp recipe I made it a dozen times. My boys were faithful taste testers, sampling every batch. Often, they smothered these cute little strawberry crisps with whipped cream while still warm. If you can’t consume dairy you can top this paleo Strawberry Crisp with Coconut Whipped Cream.

Ingredients
Serves:
5mini-crisps
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Instructions
  1. Pile sliced strawberries in 5 half-cup ramekins until overflowing, and place on a baking sheet
  2. Bake strawberries at 350°F for 30 minutes
  3. Meanwhile, make topping in a food processor
  4. Pulse almond flour, salt, and butter until pea-sized pieces of dough form
  5. Briefly pulse in slivered almonds
  6. Remove ramekins from oven
  7. Spoon topping over baked strawberries
  8. Bake 20-30 minutes at 350°F, until topping is golden-brown
  9. Remove from oven and serve

I work diligently to make my recipes extra simple and use as few ingredients as possible. Although the result is awesome, I find that using less ingredients requires far more work during the creative process.

It’s also challenging to create dessert recipes with no added sweetener. Sugar in any processed form, natural or not, can be a crutch when it comes to flavor. Once you get used to it though, eliminating maple syrup, honey, coconut sugar, and other added sweeteners is fantastic. I discuss why on my Keto Diet Recipes page. Without sugar, the taste of many ingredients that often fade into the background have a chance to shine. And, when you give up added sweeteners for a few weeks, fruit tastes like candy.

For this Strawberry Crisp recipe you will need to pile the fresh strawberries super high in the ramekins and then bake them down as instructed. When you make the topping, pulse the slivered almonds very briefly. Leaving them somewhat coarse adds a wonderful crunch to the crisp.

strawberry crisp topping

Here are some of my other Low-Carb Recipes for you!

This post is an oldie but goodie from the archives. I first published this recipe in 2014.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

80 responses to “Strawberry Crisp”

  1. Hello, Elana-

    I just found this recipe and followed the directions. However, my version came out liquidy and the “crust” came out soft. Can you let me know what I might have done wrong? Thanks so much!!!

    • Kathy, thanks for your comment! This is typically what happens when the strawberries are not pre-baked per step #2 of the instrux :-)

  2. I’ve been on a food sensitivity diet and this recipe has really hit the spot! I’ve made it with strawberries and with peaches. Both are delicious! I love the crunch of the almond slivers. And yes, I have had this for breakfast…for lunch…and for dessert!
    Many thanks!

  3. Thank you so much for this healthy, low calorie dessert. My husband and I loved it. Since the natural sweetness of the strawberries shine in this recipe, no additional sweetner is necessary. I will definetly be making this recipe again and again.

      • I made this yesterday for my strawberry-loving husband. He was delighted!!! I am not much of a fan of strawberries, and I would love to try it with another fruit! I would love to do blueberries, but wonder if I would need to slice them to get the consistency/ juicy dish of the strawberries. I am also thinking of sliced peaches, and thinking they would work well just sliced or diced. Any advice????

        • Jo, I haven’t tried that so not sure, if you do experiment please let us know how it goes! I’m so happy to hear that your husband was delighted with this recipe :-)

    • Mary, thanks for your comment! I’d be happy to help you troubleshoot this, it’s one of my favorite recipes :-)

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