Strawberry Crisp with Nut Topping (DF, GF, KF) | No-Oat, Healthy Dessert

Strawberry Crisp (DF, GF, KF): A Naturally Sweet, Nut-Topped Dessert

This wholesome strawberry crisp skips the grains and goes all in on flavor, with a crunchy tri-nut topping and honey-sweetened fruit—perfect for spring and early summer.

When strawberries are in season, there's no better way to enjoy them than baked into a bubbling, golden Strawberry Crisp. This version is made without oats or wheat flour—just a generous blend of almonds, walnuts, and pecans for a naturally gluten-free, dairy-free, and keto-friendly dessert.

With just 185 calories per serving and a sweet crunch from honey and almond flour, it's a modern take on a classic that feels indulgent but stays wholesome. Serve warm with frozen yogurt or coconut whip for the ultimate hot-cold contrast.

Why You'll Love This Strawberry Crisp

• Naturally gluten- and grain-free: Uses almond flour instead of oats or wheat.

• Lower in added sugar: Sweetened naturally with honey or maple syrup.

• Portion-controlled: Baked in individual ramekins for easy serving and storage.

• Quick and simple: Ready in under an hour with minimal prep.

Ingredients Overview

For the Filling:

• Fresh strawberries (5 cups, quartered)

• Honey (or maple syrup for vegan option)

• Fresh orange juice – enhances berry flavor

• Cornstarch or arrowroot – thickens the filling

• Cooking spray or oil – to grease the ramekins

For the Nut Topping:

• Sliced almonds, chopped pecans, chopped walnuts (equal parts)

• Almond flour – binds the topping and adds richness

• Honey or maple syrup

• Kosher salt – balances sweetness

How to Make It

1. Preheat the oven to 350°F (175°C) and spray ramekins or an 8x8-inch baking dish with nonstick spray.

2. Prepare the filling: Mix the strawberries, honey, and orange juice. Add cornstarch and stir to coat.

3. Make the topping: In another bowl, combine nuts, almond flour, honey, and salt.

4. Assemble: Divide the strawberry mixture into ramekins, then spoon the nut topping over each.

5. Bake for 40 minutes until the nuts are golden and the filling is bubbling.

6. Serve warm, optionally with dairy-free frozen yogurt or whipped coconut cream.

Variations and Customizations

• Make one large crisp: Use an 8x8-inch pan instead of individual servings.

• Use mixed berries: Blueberries, blackberries, or raspberries work beautifully.

• Try peach or apple: Swap the strawberries for summer or fall fruits.

• Add fresh herbs: A touch of basil or thyme adds unexpected depth.

• Go citrusy: Add orange zest for a bolder fruit flavor.

• Strawberry-rhubarb version: Sub in chopped rhubarb for a sweet-tart twist.

Storing and Reheating

• Refrigerate: Keep covered in the fridge for up to 3 days.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

• Reheat: Warm in a 350°F oven or microwave. Best served warm, but still delicious cold!

Nutrition Information (Per Serving)

• Calories: 185

• Protein: 3.5g

• Carbs: 24g

• Fat: 10g

• Fiber: 4g

This strawberry crisp is as satisfying as it is simple. A fragrant mix of sweet berries and crunchy, golden nuts baked to perfection—no refined sugar, no gluten, no dairy, and absolutely no guilt.

Stay tuned to The Horizons Times for more whole-food recipes made with seasonal ingredients and creative twists.