This delicious strawberry crisp recipe comes with a double crust and is both gluten and dairy free! It’s sure to be a family favorite!
When I was a little girl, I said that strawberries were my favorite food. Fast forward 30+ years, and not much has changed.
I recently took my girls to a local farm for our annual strawberry picking, and they begged me to make a strawberry dessert with the berries we gathered.
A few years ago I posted a strawberry crisp recipe and then a healthier one later–and then finally a gluten-free, dairy-free strawberry crisp recipe.
This one kicks it up a notch with a double crust.
This double crust strawberry crisp is also gluten and dairy-free–because that’s how we eat in our house.
You won’t even be able to tell, though. It is oh-so-yummy. You’ll want to bake this double crust strawberry crisp every strawberry season!
If you are new to the gluten-free lifestyle (or even eating real, whole foods!), you might not know where to find some of these ingredients. Everything on this list can be found at Amazon.com or Vitacost.com. I usually price compare at both. You can use my referral link to get $5 off your first Vitacost purchase.
Health food stores or somewhere like Trader Joe’s would also carry these ingredients. You can also make your own all-purpose gluten-free flour, which is what I now do. I prefer the recipe labeled “GF Flour Mix” in this post.
If you have never used coconut oil before, you might be in for a surprise. The coconut oil will lend a slight, sweet coconut flavor to the crisp. If you do not like coconut, try using the flavorless expeller pressed coconut oil instead.
The coconut oil is what makes this recipe dairy free. If you do not have an issue with dairy, you can simply use butter instead.
Without further ado, check out my recipe for a double crust strawberry crisp that is both gluten free and dairy free!
Ingredients
- 6 cups fresh strawberries washed and sliced
- 1/2 cup organic sugar evaporated cane juice
- 1 Tbsp. lemon juice
- 2 cups + 3 Tbsp. all-purpose gluten-free flour
- 2 cups sucanat
- 1 1/3 cup gluten-free rolled oats
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 10 heaping Tbsp. cold virgin coconut oil
Instructions
- Combine berries, lemon juice, organic sugar, and 3 Tbsp. of flour in a large mixing bowl. Set aside.
- Combine all remaining dry ingredients, and cut in the cold coconut oil with biscuit cutter or two knives. (If the coconut oil is melted, it will be much harder to spread the “crumble” on top of the berries.)
- Spread 1/2 of dry mixture on a 9/13 inch greased baking dish.
- Spread berry mixture in 9×13 in. baking dish, on top of the 1/2 dry mixture.
- Sprinkle combined dry ingredients on top of berries.
- Bake for 30 minutes at 400 degrees F.
- Top with a whipped coconut cream or dairy-free vanilla ice cream! Enjoy!
Erica
Am I reading the recipe correctly? 20 Tablespoons of coconut oil?
Erin
oops! I had a typo! It’s 10! I apologize! 🙂
Heather @ My Overflowing Cup
This looks delish! I, too, am a huge fan of coconut oil. Thanks for sharing the recipe.
Sharon
I would sooo love to make this but if I’m allergic to coconut what could I use instead of that?
Erin
If you are not allergic to dairy, you can use butter!
Sharon
Great thanku soo much for that as soon as I can I’m making this 🙂
Lisa
This looks absolutely delicious! I do not have sucanat though but have read that it is a substitute for either brown or white sugar. Will it still turn out as good? I sure hope so as I have everything ready to go to make it!
Mary
I just wanted to tell you that I have recently found out that coconut, palm, and avacado oil stimulates our livers to produce 7 times the cholesterol our bodies need. Go to shepherdschapel.com Satillite Feed and listen to Dr. R. A.
Alaxander every Sat and Sun at 2 & 3 pm He teaches about Mosaic food Law and how fat causes cancers(known for decades), chol, and how God has given us the clean way to eat to keep our bodies healthy. Please please stop eating fat. The food industry today is dollar driven, expect deception.
Your sister in Christ, Love Mary
Anon
And yet God created coconuts, avocados, and palms, for our enjoyment, so this is a concept I can’t understand. Healthy whole, unrefined fats, like those found in extra virgin coconut oil, support our brain function and optimal health all the way around. Sadly it’s the mainstream media and diet industry who have convinced us that these wholesome God-given foods are actually bad for us, to promote their own money making agendas. I have never looked or felt better than when I’m eating a diet rich in whole foods and good fats, just as God intended. He certainly knows what’s best for us! 🙂