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Strawberry + Raspberry Crisp with Fresh Ginger

Strawberry + Raspberry Crisp with Fresh Ginger

The sun is out. We are breathing. The sky is blue, and we have plenty of tea/coffee/kombucha to fill our cups. Full or not, sometimes it is a challenge to keep ourselves positive and happy…

Does anyone else feel like that sometimes? Maybe it was the whirlwind trip I had with a few of my best girlfriends to New Orleans (uhh, that city has some major spooky magic and cool vibes going on), or the pressure of adulting, or the fact that I think I have to majorly revamp my diet to cure my recent mega-bloat attacks, but I am feeling the feels. All the feels. And I just kinda want to be left alone.

Take a walk around the block. Go for a run (ps: I may or may not have started to train on a 6 month long marathon training plan). Wander around a few blocks I haven’t been on. Get lost. Try to focus on the small things that make the world go ’round.

Like crisp. Crisp, so…sweet and crispy and juicy. And easy…so very easy. The doctor (ahem, me) orders you to go out to a market this week, find some amazingly ripe raspberries and strawberries (and also buy yourself some flowers, ok?), head home and bake up a crisp for you, your lover, your friends, your parents, your sister or brother. You cousins, your aunts, uncles, grandparents….anyone. Nothing about this crisp cannot make you happy: pink, sweet, tart, free from weird ingredients, and perfect for breakfast the next day (or just for breakfast) (with or without your favorite yogurt or on overnight oats).


Just do me a favor and make a crisp, and send happy, positive vibes into the world. Oh, and maybe plop on some of your favorite ice cream or whipped cream situation. Just do your thing, be you, don’t overthink it, and enjoy.

Raspberry and Strawberry Crisp with Ginger and Almonds // plant-based; vegan; gluten-free; soy-free // makes 1 9 or 10″ pie plate full of crisp, or one 8×8″ pan full of crisp


  • 1 quart (4 cups) strawberries, hulled and cut into halves or quarters
  • 1 punnet (1 cup) raspberries
  • 2 tsp cornstarch or arrowroot starch
  • 1 TB coconut sugar*
  • 2 TB maple syrup
  • 2 tsp lemon juice
  • ½ tsp lemon zest
  • 1 tsp freshly grated ginger or 1/2 tsp high quality dried ginger
  • Pinch sea salt
  • optional: small sprinkle of freshly grated black pepper


  • 1 cup rolled oats
  • ½ cup oat flour
  • ½ cup slivered almonds or almond meal/flour*
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • 4 TB melted coconut oil and/or earth balance
  • 2 TB maple syrup
  • 2 TB coconut sugar

*Ok, so after I have written up this post, I have discovered that coconut sugar (dehydrated coconut palm nectar) is rich in a prebiotic, readily fermentable fiber, inulin. So, replace with another sweetener of choice for a true low FODMAP crisp. Also, almond flour can also effect some people, as can too many almonds. In that case, simply omit the almonds or replace with 1/2 cup of walnuts, which are super FODMAP friendly 🙂

1. Preheat oven to 350F.

2. In a large bowl, mix up all the filling ingredients, and then plop into a 9″ or 10″ pie tin, or an 8×8″ pan.

3. In the same bowl, mix together all the topping ingredients. Using your hands, squeeze the mixture to form a handful, and then gently break apart the handful into chunks and crumbs over the filling.

4. Bake for 40-45 minutes until bubbly and topping is golden brown. Serve right away or serve slightly cool. Crisp will keep for 4 days in the fridge, covered.


Baked up and ready for some lovin’


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