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Summer Strawberry Crisp diabetes friendly recipe

Summer Strawberry Crisp

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Makes 4 servings Calories 150 Prep Time 25 minutes Total Time 50 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 375ºF. Spray 4 oven-safe ramekins with nonstick cooking spray.
  2. For the strawberries: in a bowl, combine strawberries, Splenda Sweetener, cornstarch, lemon juice, vanilla, and a pinch salt. Toss to combine and set aside.
  3. In another bowl, add oats, flour, and Splenda Sweetener. Add in softened plant-based spread. Using a fork, mash together mixture until everything completely combined and crumbly.
  4. Divide the strawberry mixture among the four ramekins, including any juice from the strawberry mixture. Divide the oat mixture among the ramekins by crumbling about ⅓ cup on top. Let set for 10 minutes. Then place ramekins on a baking sheet, and put into the oven. Bake for 15-20 minutes, until strawberries are bubbly around the sides, and the crisp is light brown in color.
  5. Remove from oven and let cool a bit. If desired, top with no-sugar added ice cream or whipped topping, and a sprig of mint. Serve!

Nutrition Info Per Serving

Serving Size: 1 cup strawberry crisp

Calories 150
Total Fat 8g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 190mg
Total Carbs 19g
Dietary Fiber 3g
Sugars 5g
Added Sugars 0g
Protein 2g