Strawberry Crumble Recipe

Wednesday, May 23, 2012

Strawberry Crumble

Posted by Cassie / 60 comments » / Breakfast, Crumbles/Pies, Dessert

You guys. It’s strawberry season! I’ve been shoveling them in my mouth by the handful. They are so good already.

But instead of just posting some pictures of some really beautiful strawberries, I decided to make you a crumble. I’m beyond a fan of fruit crumbles. Actually, top anything with an oat-brown sugar-cinnamon topping and I will inhale it. I love the way fruit bakes up and contrasts with the texture of the crumble topping.

I literally threw this recipe together for a quick dessert one night. It was so fast and baked while we ate dinner. It’s dairy-free, vegan, gluten-free (with GF oats), and with just a little bit of sugar and oil, it’s fairly healthy. So feel free to eat this for breakfast, lunch, dinner or snack. Or all of the above.

Your summer-craving taste buds will thank me.

Print Recipe

Strawberry Crumble Recipe

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Quick crumble recipe with sweet strawberries and a vegan streusel topping.

Ingredients:

1 1/2 cups strawberries, (fresh or frozen and thawed)
Juice of half a lemon
3 Tbs. flour, divided
1 cup old fashioned oats
2 Tbs. brown sugar
1 tsp. cinnamon
1/8 tsp. salt
2 Tbs. grapeseed oil
2 Tbs. maple syrup
2 tsp. vanilla

Directions:

Preheat oven to 350 degrees. Spray four-1/2 cup ramekins with non-stick cooking spray. In a small bowl, mix the strawberries, lemon juice and 1 tablespoon of flour until blended. Set aside.

In a medium bowl, mix oats, the remaining flour, brown sugar, cinnamon and salt together until mixed. In a separate bowl, whisk oil, maple syrup and vanilla. Stream into the oat mixture and stir with a fork until all the liquid is well-incorporated into the dry. Spoon 1/3 cup of the topping ingredients into the strawberry mixture and stir.

Divide the strawberry mixture evenly among the ramekins and divide the oat mixture evenly on top of the strawberries.

Bake in the preheated oven for 25-30 minutes until the strawberries are tender and the topping is golden brown and crisp.

Cassie' Notes:
Swap out the strawberries for any fruit that you like. A mixture of various berries would be delicious!

Gluten-Free Adaptations: use gluten-free oats and a gluten-free flour mix or use half the amount of gluten-free cornstarch in place of the flour.