Strawberry Pecan Crisp

Couldn't Wait to Share this One!

Strawberries with Crisp in Stone Dish

Last weekend we went to a farm and picked strawberries so I obviously had to make a strawberry crisp. It turned out so yummy, I could not wait to share it with you! If you do not have strawberries on hand, no worries as any berries will work.

Servings: 4

Strawberry Filling Ingredients

  • 4 ½ cup chopped strawberries
  • ¼ cup honey (or maple syrup)
  • 2 ½ tablespoons arrowroot powder
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon cinnamon


  • 1 cup gluten free oats
  • 7 tablespoons softened grass-fed butter
  • ½ cup almond flour
  • ½ cup chopped pecans
  • 1/3 cup coconut sugar
  • 2 teaspoons vanilla extract
  • ¼ tsp fine sea salt


  1. Preheat oven to 350 F.
  2. Add chopped strawberries, honey, arrowroot, lemon juice and cinnamon to a 9 by 9 square pan and stir until combined.
  3. In a medium size bowl stir together the oats, almond flour, pecans, coconut sugar, vanilla extract and salt.
  4. Add in softened butter and stir until combined (can use a hand mixer but I always use my hands).
  5. Add the topping mixture to the strawberry filling and spread it out evenly.
  6. Bake for 40-45 minutes or until the filling is bubbling around the edges.
  7. Let cool for 10 minutes before serving.
  8. Enjoy with vanilla ice cream!

** If using frozen strawberries, let them thaw completely.

recipes   desserts   gluten-free   egg-free   nuts  

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