Gluten Free Strawberry Crisp

Gluten Free Strawberry Crisp

If you have some strawberries you would like to use up, this Gluten Free Strawberry Crisp is a quick and easy dessert. In addition to being gluten free it is also sugar free and dairy free! It is best served warm right out of the oven. And if you happen to have some left over you can refrigerate it and warm it up the next day. I served it with a scoop of the dairy free/sugar free vanilla ice cream by So Delicious.

Gluten Free Strawberry Crisp


1 ½ - 2 pounds strawberries, hulled and quartered
¼ cup Splenda
2 Tablespoons cornstarch
1 cup almond flour
1/2 cup old fashioned roll oats
1/3 cup Splenda
½ teaspoon powdered stevia
½ teaspoon cinnamon
¼ teaspoon salt
½ cup coconut oil, melted


  1. Preheat oven to 350° F
  2. Spray an 9 x 9 inch square pan with non-stick cooking spray.
  3. In a bowl mix together the strawberries, ¼ Splenda and cornstarch.
  4. Put strawberry mixture into baking pan.
  5. Mix almond flour, oats, 1/3 cup Splenda, stevia, cinnamon and salt in a bowl.
  6. Add coconut oil and mix well.
  7. Spoon oatmeal mixture over the top of the berries.
  8. Bake for 35 minutes or until topping is golden and berries mixture is bubbling.
Gluten Free Strawberry Crisp



  1. This looks great. My parents cannot eat a lot of sugar, so the splenda is wonderful. Thanks for sharing.

  2. Roseann, I love making crisps and crumbles - fruit desserts are my faves - and, though I don't use sugar substitutes, I like to use as little sugar as possible. When I make pumpkin pie for just my husband and me, I only put in 3 or 4 tablespoons of sugar instead of the 3/4 cup or more that is typical. I don't make that for guests, though, because it would be too much of a shock for them! :D

  3. Thanks for stopping by Jean! I know most people are sugar addicts and would definitely have a hard time with reduced sugar in baking products!


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