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Fresh strawberries, whole grain oats, and crunchy almonds make this Healthy Strawberry Crisp an easy make ahead breakfast or low calorie dessert to enjoy all summer long! It’s gluten-free, contains no refined sugar, and uses simple, real food ingredients that you can feel good about feeding your family!

Shot of healthy strawberry crisp recipe with text overlay

Strawberries have always been my favorite fruit, so when “The Season” rolls around in Central Virginia we are sure to make the most of it!

If you read my blog regularly, then you know that we’ve consumed our fair share of fresh berries from the farmer’s market, from our neighbor’s farm, and from the local pick-your-own patch. With a kitchen full of strawberries, I’ve had to get creative so that we can enjoy them ALL while they’re still at their peak!

Gibbs pulling farmers market cart with fresh strawberries

I was never really planning to share a fruit crisp recipe this month, but since I’ve now made 3 in the last 10 days because we LOVE THEM, I figured I should at least snap some photos and post the instructions here. It’s too easy and too tasty to be ignored!

Overhead shot of dish of clean eating strawberry crisp

I love desserts of any kind, but I’ve never been much of a pie fan. I like the fruit filling, but the crust just doesn’t do it for me. That’s why this crisp is perfect — I get the delicious fruit filling, but it’s topped with a chewy, crunchy, and buttery oatmeal crumble! I love the texture, I love that it doesn’t get soggy, and I love that it’s filling and satisfying.

This crisp is best with sweet berries because I don’t use any added sugar in the filling. It’s only slightly sweet, which makes it a perfect option for breakfast, too! And who can complain with dessert for breakfast?

I pair it with a slice of frittata, some eggs, or a nice scoop of creamy Greek-style yogurt. The protein of the eggs or yogurt, combined with the healthy fats from the nuts and the hearty whole grain oats with fruit make this a well-balanced and DEE-LICIOUS meal!

Healthy strawberry crisp with vanilla ice cream and fresh strawberries in the background

The Best Way To Enjoy This Strawberry Crisp?

If you prefer to serve the Strawberry Crisp as a light dessert after a summer supper, pleeeeeeeease don’t skip the vanilla ice cream. A small scoop of the best creamy ice cream that you can find adds just the right touch to take this sweet treat OVER THE TOP!

You can prep the crisp in advance and keep it in the refrigerator for up to a week (if it lasts that long) — and it’s great served warm, cold, or at room temperature! Trust me…you can’t mess this one up!

Healthy strawberry crisp on a plate with a scoop of vanilla ice cream

Quick Note:

This is a healthy strawberry crisp, with no added sugar in the filling. That means that it’s not very sweet and has a lot less streusel on top — which is why we typically enjoy it for breakfast. If you’re looking for a more traditional Strawberry Crisp recipe with a sweet filling and tons of buttery, rich oat streusel topping, you’ll probably enjoy this recipe even more. It’s a perfect dessert!

Other easy strawberry recipes that you might enjoy:

Healthy strawberry crisp on a plate with a scoop of vanilla ice cream

Healthy Strawberry Crisp

4.20 from 5 votes
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Servings 9 servings
Calories 130 kcal
This healthy strawberry crisp is the ultimate dessert or breakfast for summer!


  • 6 cups (about 2 quarts) sliced fresh or frozen strawberries
  • 3 tablespoons cornstarch
  • 3 teaspoons almond extract
  • ¾ cup oats
  • ¼ cup oat flour (oats that have been ground into a fine flour), or substitute with whole wheat flour
  • 2 tablespoons finely chopped almonds or pecans
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
  • 2 tablespoons maple syrup or brown sugar


  • Preheat oven to 350°F (180°C). Spray an 8-inch square baking dish with cooking spray and set aside.
  • In a large bowl, toss together strawberries cornstarch, and almond extract until completely combined.** The cornstarch should dissolve in the small amount of liquid so that you don’t see a white powder and the berries are all completely coated.
  • Transfer berry mixture to the prepared baking dish.
  • In a separate small bowl, stir together oats, oat flour, nuts, and salt. Add melted butter and maple syrup (or brown sugar), stir until completely combined. I like to use my fingers to really mix together the ingredients into the crumble topping.
  • Spread oat crumble in an even layer over the top of the berries.
  • Bake at 350F (180C) for 50-60 minutes, or until golden brown.
  • Allow crisp to cool before serving.
  • If you refrigerate the crisp, it will firm up even more and it will be easy to slice into squares.


**NOTE: The sweetness of the dessert will depend on the sweetness of the berries that you're using, since that's the main ingredient. If you don't have really sweet, fresh, local fruit, just add some sweetener of choice before baking. You can use maple syrup, honey, brown sugar, Splenda, stevia, anything that you prefer!
This keeps well in the refrigerator for about 1 week!


Serving: 1/9 of the crispCalories: 130kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 6mgSodium: 57mgPotassium: 209mgFiber: 3gSugar: 7gVitamin A: 90IUVitamin C: 56.4mgCalcium: 31mgIron: 0.9mg
Keyword: strawberry crumble, strawberry desserts
Course: Dessert
Cuisine: American
Author: Blair Lonergan

Recipe adapted from Amy’s Healthy Baking.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. Megan @ Skinny Fitalicious says:

    This looks so good and I love how simple it is! This time of year I can’t bake much. It’s too hot!!!

    1. Blair says:

      Thanks, Megan! I’m with you — it has to be simple and fast or it’s not going to happen around here!

  2. Gayle @ Pumpkin 'N Spice says:

    There’s nothing quite like a delicious bowl of fruit crisp, especially in the summer! This strawberry version looks amazing! I love that it’s on the healthier side and bursting with flavor!

    1. Blair says:

      Thanks, Gayle! No guilt here — you can even eat it for breakfast!

  3. Jen | Baked by an Introvert says:

    I adore fruit crisps this time of year! Thank you for making healthier version so I can enjoy my favorite dessert without feeling guilty!!

    1. Blair says:

      Me too, Jen! No guilt AT ALL with this one!

  4. Thalia @ butter and brioche says:

    Fruit crisps are the best in summer. especially strawberry ones! beautiful!

    1. Blair says:

      Thanks, Thalia! I can’t get enough right now!

  5. Lindsay Cotter says:

    5 stars
    I can have this for breakfast?? You have made me a happy girl!! I love the way you think! haha

    1. Blair says:

      You ABSOLUTELY should have this for breakfast! 🙂

  6. Robyn @ Simply Fresh Dinners says:

    5 stars
    Such a wonderful combination of healthy ingredients and deliciousness, Blair! I just love when we can alter calorie laden favorites to a healthy, scrumptious option. This looks so good and I’m headed out to the farms now to get the first strawberries of the season. Your shots are fabulous, girl!

    1. Blair says:

      Thanks so much, Robyn! xoxo

  7. Sarah @ The Fasting Diet Plan says:

    5 stars
    Thanks for sharing this post. Strawberries are one of my favorite fruits and I will definitely try one of your Strawberry Crisps. It looks delicious.

    1. Blair says:

      I hope you love it, Sarah! Thanks for stopping by!

      1. RickOpp says:

        2 stars
        Terrible recipe. Made this for holiday weekend cookout dessert and it was a failure. I realize you were going for “clean and healthy,” but this recipe cries out for sugar in the fruit and maybe some turbinado sugar in the topping. And, after refrigerating, the “crispy” topping got soggy and chewy. A perfect waste of 2 quarts of good organic strawberries. Won’t be making this again.

        1. Blair says:

          Oh no! I’m so sorry that you didn’t like it! 🙁 I’ve really enjoyed this dish and I’ve been making it repeatedly with whatever berries or fruit are ripe at the time. Adding some sugar to suit your tastebuds is obviously fine, but the less sweet version is perfect for breakfast (in my opinion). Again, sorry that it wasn’t a success for you.

          1. Emily says:

            4 stars
            I had this issue as well. Made it for family who is going for more of the healthy desserts and they said it was extremely sour. Was disappointed. They added some Splenda to theirs and said it was great like that, but without any sugar seemed to be extremely bitter. 🙁

          2. Blair says:

            Thanks for the feedback, Emily! I think it really depends on the fruit (and on personal taste). If you’re not using really sweet local berries, it probably won’t be sweet enough. Adding some sweetener of choice should take care of that nicely. Sorry that it wasn’t a hit. 🙁

  8. Marjorie says:

    This is a 5-star recipe! Thanks for posting this recipe, Blair! I absolutely LOVE it! Yes, the amount of sugar you add to the fruit is based on how ripe your fruit is & how sweet you like it. I have made this with various combinations of fruits. My new combo is 5 c chopped peaches & 1 c blueberries! Yum! I do make it for breakfast so I tweaked it a bit. I use 1/4 c of chia seeds instead of the cornstarch. I just put the seeds on the fruit & mix well. I also add cinnamon to the fruit & the oatmeal. Can you tell I love cinnamon? I also double the recipe and make a 13×9 pan. Finally, I cut into 6 slices (12 for 13×9) per serving. It makes it a bit more substantial for a meal. I also add a scoop of ricotta cheese on top. SUPER YUM! Thanks again for such a great recipe! I have shared it with other like-minded friends! P.S. Not a food blogger. Just someone who enjoys healthy recipes!

    1. Blair says:

      Hi, Marjorie! Thank you so much for taking the time to share all of this wonderful information. Your changes and additions sound perfect! I bet the ricotta on top makes it taste like cheesecake! 🙂 So glad that it’s been a hit in your house. It’s one of my favorite ways to enjoy any seasonal fresh fruit, too!

  9. Digital Waiter says:

    looking so yummy ! can i eat this at night ? actually i am on dieting and don’t eat at night but it’s too difficult for me. If i eat this at night will this help me to reduce weight ?

  10. Goojara says:

    that’s looking so yummy, very curious about it’s tsate.