Protein Strawberry Crisp
Makes: 6 servings
Per Serving: 14g Protein | 215 Cal
Guys - Summer is summering which means BERRIES are in! So in lieu of finding the most beautiful strawberries at the farmer’s market, I figured I had to make this goregous strawberry crisp, but with a protein twist of course! This high-protein strawberry crispis a fresh, fruity treat with a golden, crunchy topping—perfect for dessert but also….hear me out: BREAKFAST! Why? Because it’s made with wholesome ingredients like oats, almond flour, and strawberries, and boosted with protein powder…so it’s giving indulgent “baked oats” flavor without the awful blood sugar crash (thanks for the protein and fiber!)
Why You’ll Love This Strawberry Crisp
High in protein: Thanks to vanilla and unflavored protein powder, this dessert delivers protein that you don’t even know is there!
Lower in added sugar: Naturally sweet strawberries and a touch of maple syrup keep this just-sweet-enough.
Naturally gluten-free: Using oats and almond flour makes this friendly for gluten-sensitive eaters (just ensure your oats are certified gluten-free).
Easy to prep: With just 10 minutes of hands-on time, it’s a great option for desserts, last-minute gatherings, or even…yes I’m saying it, breakfast.
Crispy topping guaranteed: No soggy bottoms here—the crumble stays crispy and crumbly the entire time!
Ingredients
Strawberry Filling:
16 oz strawberries, hulled and quartered
1 scoop unflavored protein powder (optional)
1/4 cup maple syrup
Juice of 1/2 lemon
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp cinnamon
Dash of salt
Oil spray (for greasing your baking dish)
Crisp Topping:
1 cup rolled oats
1/4 cup almond flour
2 scoops vanilla protein powder
2 tbsp unsalted butter, softened
1/4 cup slivered almonds
1/2 tsp cinnamon
Dash of salt
Instructions
Step 1: Prep the Strawberries
Preheat your oven to 350°F (175°C).
In a large bowl, combine strawberries, unflavored protein powder (if using), maple syrup, lemon juice, vanilla extract, cornstarch, cinnamon, and a pinch of salt.
Stir well until the strawberries are evenly coated and the cornstarch is fully dissolved. Set aside to marinate while you prepare the crisp topping.
Step 2: Make the Crisp
In a separate mixing bowl, combine oats, almond flour, vanilla protein powder, slivered almonds, cinnamon, and salt.
Cut butter into small pieces and add to the dry ingredients.
Microwave the bowl for 30–60 seconds—just enough to soften the butter without fully melting it.
Stir thoroughly until the mixture turns into a crumbly texture. It should resemble chunky wet sand.
Step 3: Assemble & Bake
Spray a pie dish or 8x8" baking dish with oil spray.
Spread the strawberry mixture evenly along the bottom.
Crumble the oat topping across the entire surface.
Bake for 30–40 minutes, or until:
The topping is golden and crisp
The edges are bubbling (key to avoiding sogginess!)
Let it cool slightly before serving—it’ll thicken more as it sits.
Nutrition Info (Per Serving – serves 6)
Approximate macros based on using both protein powders
Calories: 215
Protein: 14g
Carbs: 21g
Sugar: 9g
Fat: 9g
Fiber: 3g
Note: For a lower-calorie version, reduce almonds or omit butter and use unsweetened applesauce instead.
Tips for Success
Don’t skip the bubbling stage: The crisp needs that bubbling action for the cornstarch to fully activate and thicken the filling.
Microwave butter just enough: Over-melted butter will make the topping greasy instead of crumbly.
Use ripe strawberries: Sweet, in-season berries will make this dish sing. Avoid underripe or watery strawberries.
Add texture: Slivered almonds add crunch. You can also try chopped pecans or shredded coconut.
Flavor Variations
Mixed Berry Crisp: Swap half the strawberries for blueberries, blackberries, or raspberries.
Chocolate Strawberry: Stir a few mini dark chocolate chips into the topping before baking.
Peach & Strawberry: Use half peaches, half strawberries for a Southern-style twist.
Warm Spices: Add cardamom or nutmeg for a deeper spice profile.
Serving Suggestions
Top with a scoop of Greek yogurt or cottage cheese for an extra protein boost
Pair with a dollop of whipped coconut cream or light ice cream
Drizzle with sugar-free caramel or nut butter for indulgence without the crash
Storage & Reheating
Store: Keep in the fridge, covered, for up to 4 days.
Reheat: Warm in the microwave for 30–45 seconds or in the oven at 300°F for 10 minutes.
Freeze: Freeze leftovers in an airtight container for up to 2 months. Reheat from frozen in the oven until hot and bubbly.
FAQs
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Yes! Just make sure your oats are certified gluten-free.
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Yes—swap butter for coconut oil or a vegan butter alternative. Choose a plant-based protein powder as well.
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Using a whey-casein blend or a plant-based blend that doesn’t get chalky when baked is your best bet. I used a pure whey for the topping and it worked just fine but you can play with mixing the two proteins for the topping as well!
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You can, but thaw and drain them first. Frozen strawberries contain more water and can make the crisp soggy if not properly prepped.
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Make sure to bake until you see the edges bubbling. This is a key indicator the fruit has cooked down and thickened properly.
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You can prep both the filling and topping separately and store them in the fridge for up to 24 hours. Assemble just before baking.
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You can use oat flour or all-purpose flour (if not gluten-free). The texture will vary slightly but it will still crisp well.
This high-protein strawberry crisp proves you can enjoy comfort food and still stick to your health goals. With simple ingredients, customizable flavors, and a satisfying crumble topping, it’s a perfect dessert, breakfast or protein snack option!
Want more strawberry recipes? Then you have to try my Strawberry Shortcake Bake!
Want more high-protein, low calorie recipes? Grab a copy of my high-protein COOKBOOK here!
And don’t forget to share your creations and tag me on Instagram or Tiktok!
Protein Strawberry Crisp
A better-for-you take on a classic dessert—this high-protein strawberry crisp is packed with juicy strawberries and topped with a golden, nutty crumble that actually crisps. It’s simple to make, macro-friendly, and a perfect way to use up fresh strawberries while sneaking in extra protein. Whether you’re serving it warm with a dollop of Greek yogurt or enjoying it chilled from the fridge, this one’s a repeat-worthy favorite.
Ingredients
- Strawberry Filling:
- 16 oz strawberries, hulled and quartered
- 1 scoop unflavored protein powder (optional)
- 1/4 cup maple syrup
- Juice of 1/2 lemon
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp cinnamon
- Dash of salt
- Oil spray (for greasing your baking dish)
- Crisp Topping:
- 1 cup rolled oats
- 1/4 cup almond flour
- 2 scoops vanilla protein powder
- 2 tbsp unsalted butter, softened
- 1/4 cup slivered almonds
- 1/2 tsp cinnamon
- Dash of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine strawberries, unflavored protein powder (if using), maple syrup, lemon juice, vanilla extract, cornstarch, cinnamon, and a pinch of salt.
- Stir well until the strawberries are evenly coated and the cornstarch is fully dissolved. Set aside to marinate while you prepare the crisp topping.
- In a separate mixing bowl, combine oats, almond flour, vanilla protein powder, slivered almonds, cinnamon, and salt.
- Cut butter into small pieces and add to the dry ingredients.
- Microwave the bowl for 30–60 seconds—just enough to soften the butter without fully melting it.
- Stir thoroughly until the mixture turns into a crumbly texture. It should resemble chunky wet sand.
- Spray a pie dish or 8x8" baking dish with oil spray.
- Spread the strawberry mixture evenly along the bottom.
- Crumble the oat topping across the entire surface.
- Bake for 30–40 minutes, or until:
- The topping is golden and crisp
- The edges are bubbling (key to avoiding sogginess!)
- Let it cool slightly before serving—it’ll thicken more as it sits.
Nutrition Facts
Calories
215Fat
9 gCarbs
0 gFiber
3 gProtein
14 gNutrition info is based off of estimates. They are calculated by taking the ingredients in this recipe and dividing them by the number of servings.
