Sweet and simple strawberry oat crisps, with a jammy berry filling and buttery, brown sugar crumble topping. Sweetened with honey and full of Summer-y flavor, this strawberry crisp is as delicious and crowd-pleasing as it is easily adaptable and quick to make. Gluten-free and vegan-friendly.
- 4 cups strawberries, hulled and quartered
- 1 Tbsp (21g) pure honey
- 1–2 tsp fresh lemon juice, to taste
- 1/2 tsp (3g) pure vanilla extract
- 2–3 tsp arrowroot starch
- 1/2 cup (45g) old-fashioned rolled oats
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (50g) light brown sugar, packed
- 1/4 tsp Kosher salt
- 3 Tbsp (42g) unsalted butter, softened
- Preheat the oven to 375℉. Lightly grease 4 miniature ramekins with butter or baking spray, and place on a small rimmed baking sheet. Set aside.
- Make the filling: Toss together the strawberries, honey, lemon, vanilla, and arrowroot starch in a medium mixing bowl, until well-combined. Set aside.
- Make the crumble topping: In another mixing bowl, whisk together the oats, flour, brown sugar, and salt until completely combined.
- Add the butter, and a pastry blender, the back of a large fork, or your fingers to cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
- Divide the strawberry mixture between your ramekins, and top with the crumb topping.
- Bake uncovered for 25-30 minutes, until the crumble topping is golden brown and the berry juices are bubbling up around the edges.
- Remove from the oven and let cool for a few minutes. Serve warm with vanilla ice cream. Enjoy!!
¹ You can use fresh or frozen strawberries. If using frozen berries, double the starch and add a couple of minutes to the baking time, as needed.
² Arrowroot starch is my favorite pie and fruit filling thickener. It creates a smooth, shiny sauce without any added flavor. As a second choice, you can also substitute cornstarch or tapioca flour. Or, omit the starch, and you’ll just have a juicier filling!
³ Make these crumbles gluten-free by substituting all-purpose gluten free flour and making sure your rolled oats are GF as well.
⁴ Make them vegan by using granulated sugar or pure maple syrup and a plant-based butter (such as Miyokos vegan butter or Earth Balance buttery baking sticks). You can also substitute 3 Tablespoons of unrefined coconut oil, following the directions on this recipe.
⁵ You can also bake this crisp in a 9×9-inch baking pan at 350℉ for 40-50 minutes.
Note: Sometimes I will add nuts to the crumble topping as well. 1/4 cup of sliced almonds, and walnuts are all lovely. If the nuts (or streusel topping) start to brown too quickly, you can lightly cover/tent the crisp with aluminum foil for the last bit of baking.
Keywords: strawberry oat crisp, mini strawberry crisps, strawberry crumble, sweetened with honey, easy