Healthy Strawberry Crisp
This healthy strawberry crisp is the perfect summer dessert! It’s easy to make, lower in sugar, and packs 13g of protein per serving thanks to a protein-rich oat topping. Enjoy it on its own or with a scoop of ice cream for an extra treat!
Servings: 6
Ingredients
Strawberry Filling
- 5 cups chopped strawberries hulled and quartered
- 2 Tablespoons arrowroot powder or cornstarch
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
Crisp Topping
- 1 cup rolled oats
- ½ cup chopped almonds or pecans
- ½ cup vanilla protein powder
- ¼ cup almond flour
- ¼ cup softened butter or softened coconut oil
- 2 Tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F and spray an 8-inch square baking dish with cooking spray.
- Add strawberries to the dish and toss with arrowroot, lemon juice, and vanilla extract. Set aside. Feel free to mix this in a bowl if that’s easier.
- In a medium bowl, stir together the oats, almonds (or pecans), protein powder, almond flour, softened butter (or coconut oil), maple syrup, cinnamon, and salt.
- Spoon the topping evenly over the strawberries, then gently press it down with the back of a spoon.
- Bake for 30–35 minutes, or until the fruit is bubbling and the topping is golden brown.
- Let cool slightly before serving. Top with ice cream or whipped cream, if desired.
Notes
- Protein powder: I used Equip Prime Vanilla Protein for this recipe, but feel free to use your favorite kind—whey or plant-based both work. Just make sure it’s one you enjoy the flavor of.
- Make it nut-free: Swap the almond flour with oat flour or all-purpose flour and use more rolled oats in place of the nuts.
- Swap the fruit: If you want to use a different fruit go for it! Peaches, blueberries, cherries, and apples are all great options.
- Storing: Let it cool completely, then cover or transfer to an airtight container and store in the fridge for up to 4–5 days. To reheat, warm in the oven at 350ºF for 10–15 minutes, or microwave individual portions for 30–60 seconds.
- Freezing: Let it cool fully, then store in a freezer-safe container. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1/6 recipe | Calories: 319kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 304mg | Potassium: 275mg | Fiber: 6g | Sugar: 13g