This Strawberry Apple Crisp with Oatmeal Streusel Topping will convince you to never have just one fruit in your fruit crisp again. The textures of the crunchy apples with the sweet juicy strawberries AND a thick crumbly oat topping is exactly the combination you’re looking for. It's gluten-free & dairy-free (and you can't even tell!)
Table of Contents
About this dessert
After making a two fruit, fruit crisp, I’m never having a single fruit, fruit crisp again. The added texture and flavor element of adding strawberries to an apple crisp is something I wish I’d discovered sooner.
The combination of fruit also allows you to take advantage of seasonal fruit during two seasons! Use sweet, local strawberries during the summer and juicy, orchard apples when it turns fall. The seasonal fruit will really come through and elevate your Strawberry Apple Crisp, highlighting whichever is the fresher of the two at that time.
Serve this Strawberry Apple Crisp at your next summer dinner party or even at your Thanksgiving table. Or enjoy how I did: straight out of the baking dish and all to myself. Need a winter version? Check out this Apple Cranberry Crisp, instead.
- Apples - I used Rockit™ Apples which are miniature apples. They are a combination of Gala and Splendour apples and are full of flavor.
- Fresh Strawberries - There's nothing quite like fresh summer berries. If you can find some grown locally, it really takes this fruit crisp to the next level.
- Tapioca Flour - This will thicken the juices from the fruit to give a syrup-like slurry when the crisp bakes. You can also use cornstarch if you're not gluten-free.
- Gluten-Free Old Fashioned Oats - The base of our streusel topping. It crisps up nicely in the oven. Don't use quick oats, they'll become mushy when baked.
- Coconut Oil - This is the binder for our crumb topping. You can also use butter.
- Ground Cinnamon - A classic streusel spice that pairs well with the apple.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F and grease a pie dish with cooking spray, butter, or coconut oil.
2. Wash the apples and strawberries. Remove the core from the apples and slice into very thin pieces. Peel the apples if desired. Remove the stem from the strawberries and cut into thin slices.
3. Place fruit in a large mixing bowl and toss with cornstarch, white sugar, lemon extract, and lemon zest.
4. Pour the coated fruit mixture into the greased pie dish.
5. In that same mixing bowl, add all of the dry ingredients: brown sugar, oats, flour, cinnamon, and salt. Toss them together, and then pour in the MELTED coconut oil and toss until everything is coated and a crumble like texture is achieved.
6. Then, pour the Oatmeal Streusel Topping onto fruit and use your hands to spread the crumble around for an even distribution.
7. Then cover the fruit crisp with tin foil and bake for 25 minutes. Remove the tinfoil and then bake for another 20 minutes until the fruit is tender.
8. Enjoy warm - top with vanilla ice cream, whipped cream, or just with a spoon! It's so delicious!
Storage and Reheating
How do you store apple crisp? You can store it in the pie dish you baked it in covered with cling wrap in the refrigerator. Or transfer to an airtight container for up to 5 days.
How do you reheat fruit crisp? It’s best to reheat this Strawberry Apple Crisp in an oven safe dish in the oven at 400°F for 8-10 minutes. This will ensure the oat topping stays crispy. You can also reheat in the microwave in 30 second intervals, but note the streusel topping will be more crumbly.
Can you freeze apple crisp? You can definitely freeze this Strawberry Apple Crisp. Cover the pie dish tightly with plastic wrap and then a layer of aluminum foil. It will last up to three months. Thaw overnight in the fridge, then reheat in the oven at 400°F for 8-10 minutes to ensure your oatmeal streusel topping stays crispy.
A Crumble typically doesn’t contain oats, whereas a crisp does have oats (like in this Strawberry Apple Crisp recipe). A crumble has softer topping basically made up of just butter, sugar, and flour.
Don’t stop at Strawberry and Apple. Follow the same recipe and try some of these other delicious fruit duos:
• Cherry Apple Crisp
• Blueberry Strawberry Crisp
• Blackberry Raspberry Crisp
• Peach Mango Crisp
• Pear Apple Crisp
Replace the tinfoil on top of your crisp for the last bit of baking if you notice the top starting to burn. Also, make sure the coconut oil is evenly coating all of the streusel before adding it to your dessert. The oil's moisture will also help the streusel from browning too quickly.
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Strawberry Apple Crisp with Oatmeal Streusel Topping
- Mixing Bowl
- Wooden Spoon
- Measuring cups and spoons
- Cutting Board
- Pie dish
- 6 Rockit Mini Apples, or use 3-4 regular sized apples
- 3 cups fresh strawberries
- 2 tbsp tapioca flour, sub cornstarch
- ¼ cup white sugar
- 1 tsp lemon extract
- ½ tsp lemon zest
For the Oatmeal Streusel Topping
- ½ cup + 2 tbsp brown sugar
- 1 cup gluten-free old fashioned oats
- 1 cup gluten-free all purpose flour
- ¾ cup melted coconut oil
- 1 tsp ground cinnamon
- pinch of salt
- Preheat the oven to 350°F and grease a pie dish with cooking spray, butter, or coconut oil.
- Wash the apples and strawberries. Remove the core from the apples and slice into very thin pieces. I like apples baked with their skin on; however, if you do not, remove it prior to baking. Remove the stem from the strawberries and cut into thin slices.
- Place fruit in a large mixing bowl and toss with cornstarch, white sugar, lemon extract, and lemon zest.
- Pour the coated fruit mixture into the greased pie dish. In that same mixing bowl, add all of the dry ingredients: brown sugar, oats, flour, cinnamon, and salt.
- Toss them together, and then pour in the MELTED coconut oil. Fold together until all dry ingredients are coated with the oil. It will be a crumble-like texture.
- Then, dump Oatmeal Streusel Topping onto fruit and use your hands to spread the crumble around for an even distribution.
- Cover the fruit crisp with tin foil and bake for 25 minutes. Remove the tinfoil and then bake for another 20 minutes until the fruit is tender.
- Enjoy warm - top with vanilla ice cream, whipped cream, or just with a spoon!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find STRAWBERRY APPLE CRISP calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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