Say hello to your new favorite summer dessert! This healthy strawberry crisp is easy to make, lower in sugar, and packs 13g of protein per serving.
I’m a big fan of fruit crisps and crumbles—especially in the summer. My peach crisp and blueberry crumble are on repeat, but I’ve been craving a version that feels a little more balanced and macro-friendly. Enter: this healthy strawberry crisp.
Why You Gotta Try This One
This strawberry crisp has got all the classic crisp vibes—juicy fruit filling, buttery oat topping—but with a lighter twist. It’s lower in sugar, naturally sweetened, and boosted with protein thanks to the addition of vanilla protein powder in the crumble. It still tastes like dessert, but with a nutritious twist that’s become my new summer go-to.
It’s also a total crowd-pleaser for summer BBQs or cookouts, and makes an awesome make-ahead dessert to enjoy all week long. Just store it in the fridge and grab a serving whenever a sweet craving strikes—it’s just as delicious cold as it is warm.
Ingredients You’ll Need
- strawberries – the star of the show! Fresh strawberries bring natural sweetness and juicy flavor. Be sure to hull and quarter them so they bake evenly.
- arrowroot powder or cornstarch – helps thicken the strawberry filling so it’s not too runny. Arrowroot is a great grain-free option.
- lemon juice – adds brightness and helps balance the sweetness of the berries.
- rolled oats – the base of our crisp topping. Make sure to grab certified gluten-free oats if needed.
- nuts – for extra protein and nutty crunch in every bite. I used almonds, but pecans or walnuts work great too. Just make sure they’re raw and unsalted so your topping isn’t overly salty.
- vanilla protein powder – adds a subtle sweetness and a big protein boost. I used Equip Prime Vanilla Protein for this recipe, but feel free to use your favorite brand of protein powder. (If you want to try Equip, you can use code eatingbirdfood for 20% off your first order or 35% off a subscription!)
- almond flour – makes the topping tender and rich while keeping it gluten-free.
- butter or coconut oil – adds moisture and helps everything crisp up nicely. I like using softened butter, but coconut oil works too.
- maple syrup – naturally sweetens the topping and helps it brown beautifully in the oven.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Swaps
- Make it nut-free: If you need this crisp to be nut free you can swap the almond flour with oat flour or all-purpose flour and use more rolled oats in place of the nuts.
- Want to use a different fruit? Go for it! This recipe will work with any fruit – peaches, apples, blueberries, cherries – you name it!
How to Make Strawberry Crisp
Step 1: Add chopped strawberries to a mixing bowl (or mix directly in the baking dish) and toss with arrowroot, lemon juice, and vanilla.
Step 2: In a separate bowl, mix up the crisp topping—oats, nuts, protein powder, almond flour, butter (or coconut oil), maple syrup, cinnamon, and salt.
Step 3: Pour strawberries into the prepared baking dish. Spoon the topping over the strawberries and gently press it down.
Step 4: Bake for 30–35 minutes, until the fruit is bubbly and the topping is golden. Let it cool, then serve plain or with ice cream, coconut whip, or Greek yogurt.
Brittany’s Recipe Tips!
A few quick tips to help your strawberry crisp turn out perfectly every time:
- Use ripe, juicy strawberries: The sweeter and more flavorful your berries are, the better your crisp will taste. If they’re a little tart, feel free to add an extra drizzle of maple syrup.
- Don’t skip the thickener: Arrowroot or cornstarch helps the filling set so it’s not too runny. Without it, you’ll end up with more of a sauce than a crisp.
- Let it cool slightly before serving: This gives the filling time to thicken up and makes scooping way easier.
- Eat it for breakfast! This strawberry crisp is sweet enough for dessert, but packed with enough protein and fiber to double as breakfast. I love making a batch ahead of time and serving it with a scoop of Greek yogurt or cottage cheese in the morning. It’s kind of like baked oatmeal meets dessert… and I’m not mad about it.
How to Store Leftovers
This crisp is just as good the next day—maybe even better!
Let it cool completely, then cover the baking dish or transfer to an airtight container. 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.
You can also freeze it! Let it cool fully, then store in a freezer-safe container. Thaw in the fridge overnight before reheating.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Topping Ideas
This crisp is delicious on its own, but adding a creamy topping takes it over the top:
- Greek yogurt or cottage cheese – For a high-protein breakfast or snack. I love serving it warm with a scoop of cold yogurt or blended cottage cheese right on top.
- Ice cream – For dessert vibes! Try my banana ice cream or cottage cheese ice cream for even more protein.
- Nut butter drizzle – Warm almond or cashew butter adds a special finish.
- Whipped coconut cream – A great dairy-free option for something a little extra.
Can I Use Frozen Strawberries?
Yes! Frozen strawberries work great—no need to thaw them first. Just toss them with the arrowroot, lemon juice, and vanilla as directed, then add the topping and bake. Frozen berries do tend to release a bit more liquid, so your crisp might be slightly juicier. If you want to thicken up the filling you can add an extra ½ tablespoon of arrowroot or cornstarch.
If your frozen strawberries are whole, it’s best to slice them (while still a little frozen is easiest!) so they bake evenly and blend well with the filling. Halved or pre-sliced frozen berries should be fine as-is.
What Makes This High Protein?
Traditional fruit crisps aren’t exactly known for their protein content—but this version gets a boost from vanilla protein powder, chopped almonds, and almond flour. Each serving has a nice balance of carbs, healthy fats, and protein, making it way more satisfying and filling than your average dessert.
