A sweet strawberry dessert perfect for the warm months of summer.
For the Topping:
1/3 cup brown sugar
1/3 cup oat flour*
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons lactose free butter or vegan butter
1/3 cup old fashioned rolled oats (gluten free if necessary)
For the filling:
3 cups strawberries, washed and quartered
1 tablespoon corn starch or tapioca starch
2 Tbsp cane sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Spritz an 8 or 9-inch glass baking dish (any shape works) with cooking oil spray and set aside.
To make the filling, combine the quartered strawberries with the corn or tapioca starch (sometimes called tapioca flour), sugar, salt, and vanilla extract. Stir to combine then scoop into the prepared baking dish.
To make the topping, stir the brown sugar, oat flour, cinnamon and salt in a medium bowl until combined. Using forks, a pastry cutter, or your hands cut the butter into the sugar mixture until little pea-sized lumps form. Mix in the oats, then sprinkle the topping over the strawberry filling.
Place in the oven and bake for 40-45 minutes or until the topping is slightly golden and you can see the strawberries bubbling. Remove from the oven and allow to cool on a wire rack slightly before serving.
Store leftovers covered in the refrigerator for up to 5 days.
*Process 1/3 cup of oats in the food processor to make oat flour, or purchase it here.
This recipe has not been tested for FODMAPs, but all ingredients are used in low FODMAP amounts according to the Monash University app.
- Category: dessert
- Method: oven
- Cuisine: american
- Serving Size: 1/4 of recipe
- Calories: 273.8
- Sugar: 31.7 g
- Fat: 6.8 g
- Carbohydrates: 52.3 g
- Fiber: 5.2 g
- Protein: 2.9 g
Keywords: low fodmap, low fodmap dessert, strawberry crisp, healthy strawberry crisp, gluten free