Strawberry crumble is a summer classic in our home. The smell of cinnamon and toasted oats is mouth-watering, and the best part? It takes less than 30 minutes to make! This versatile dessert can be modified to be vegan, gluten-free, and even dairy-free. Whether it’s a casual family gathering or a special occasion, this recipe is sure to impress.
What is a Strawberry Crumble?
A strawberry crumble is a delightful two-layer dessert featuring a base of juicy strawberries topped with a crispy mixture made from oats, nuts, coconut, and flour. While strawberries are the star of this recipe, you can easily substitute them with blueberries or other fruits for a delicious variation.
Ingredients
Strawberry Filling:
4 cups Fresh Strawberries: Ripe strawberries are ideal as they require less added sugar. If fresh strawberries are unavailable, frozen ones work well too—use them directly from the freezer without thawing.
1/2 tablespoon Cornstarch: Helps achieve a sticky, jam-like texture. You can substitute it with flaxseed meal or chia seeds if desired.
1 tablespoon Coconut Sugar: Alternatively, use brown sugar or sweeteners like erythritol or allulose.
1 teaspoon Lemon Juice (optional): Enhances the flavor with a tangy kick.
Crumble Topping:
1 cup Old-Fashioned Rolled Oats: Use gluten-free oats if needed.
1/2 cup Almond Flour: Feel free to substitute with your preferred flour.
1/4 cup Brown Sugar or Coconut Sugar: Can be replaced with other sugar alternatives at a 1:1 ratio.
1/4 cup Soft Coconut Oil: Adjust the amount based on the flour used.
1/2 teaspoon Cinnamon (optional): Adds a warm flavor.
1 teaspoon Pure Vanilla Extract.
Instructions
Prepare the Strawberry Filling:
In a large mixing bowl, add stemmed and cored strawberries. Slice into smaller pieces if desired. If using frozen strawberries, you can skip this step.
Stir in the coconut sugar, cornstarch, and lemon juice (if using).
Transfer the strawberry mixture into a lightly greased 8x8-inch baking dish, spreading it evenly. Set aside.
Make the Crumble Topping:
In another mixing bowl, combine oats, flour, sugar, and cinnamon.
Add the coconut oil or butter, mixing until the mixture becomes crumbly.
Layer the crumble topping over the strawberries.
Bake:
Preheat your oven to 375°F (190°C).
Bake in the center of the oven for about 25 to 30 minutes. The crumble is ready when the strawberries are bubbly and the topping is crisp and golden brown.
Serve:
Let the strawberry crumble cool for about 5 minutes.
Serve warm with vanilla ice cream or whipped cream for an indulgent treat.
Storing Leftovers
Store the crumble in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the leftovers and thaw them a day before serving.
Quick Recipe Reference:
Ingredient | Quantity |
Fresh Strawberries | 4 cups |
Cornstarch | 1/2 tablespoon |
Coconut Sugar | 1 tablespoon |
Lemon Juice (optional) | 1 teaspoon |
Rolled Oats | 1 cup |
Almond Flour | 1/2 cup |
Brown/Coconut Sugar | 1/4 cup |
Coconut Oil (soft) | 1/4 cup |
Cinnamon (optional) | 1/2 teaspoon |
Pure Vanilla Extract | 1 teaspoon |
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