Gluten Free Strawberry Crisp
Ripe juicy strawberries are cut up and topped with an oat pecan crumble for a delicious jammy summer dessert. This gluten free strawberry crisp is perfect topped with vanilla ice cream!
Equipment
- 8 by 8 baking dish
Ingredients
For the topping:
- 1 cup gluten free old fashioned oats
- ½ cup chopped pecans
- ¾ cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- ¼ cup sugar
- ⅓ cup brown sugar
- ¼ t. kosher salt
- zest of ½ a lemon
- 8 tbsp cold butter, cut into pieces
For the strawberries:
- 6 cups hulled and quartered fresh strawberries
- 1 tbsp lemon juice, fresh squeezed
- 2 tbsp sugar
- 2 t. cornstarch
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- First make the topping. In a large bowl stir together all the ingredients for the topping except the butter.
- Use a pastry cutter or your hands to work the butter into the dry mixture until it resembles crumbly cookie dough. Set aside.
- In a separate bowl combine all the ingredients for the strawberries and stir really well with a spoon. Pour the strawberry mixture into an 8 by 8 baking dish.
- Use as much topping as you like to evenly top the strawberries. If you have any leftover topping put in into a zip lock bag and freeze for later.
- Bake for 50 to 55 minutes until the sides are bubbling hot and the crisp has turned a slight golden brown. Enjoy by itself or with vanilla ice cream.
Notes
- If you like your topping to be softer and less "crisp" simply add ¾ cup of old fashioned oats instead of 1 cup.
Tried this recipe?Let us know how it was!