Make the most of this season’s sweetest fruit and whip up this easy fresh strawberry crumble. Made with wholesome plant-based ingredients and entirely gluten-free, this strawberry crisp is the perfect thing to serve to friends and family on a warm summer night after a delicious barbecue or picnic.
This strawberry crumble tastes, smells and looks so incredible that whoever you serve it to will think you spent all day in the kitchen making it! Unless you spill the beans, you’ll be the only one who knows how fast and simple this summer dessert really is to make.
Mix all the filling ingredients together and pour them into a dish. Mix all the topping ingredients together and sprinkle them on top. Then bake in the oven until golden brown and voila! You’ve got a fancy, healthy dessert that took less than 20 minutes of active time to make. But let’s keep that as our little secret.
Healthy summer dessert
Unlike regular strawberry crisp which is loaded with butter and sugar, this strawberry crumble is filled with nutritious ingredients that will make you feel great. The fat in this recipe is coconut oil which is rich in antioxidants, promotes healthy digestion and can lower high blood pressure.
And instead of regular granulated sugar, this easy fresh strawberry crisp uses coconut sugar, which has a low glycemic index and heart-healthy short-chain fatty acids, and agave nectar which doesn’t spike blood sugar levels.
If you want to make this easy fresh strawberry crumble even healthier. So swap the dairy-free vanilla ice cream for a plant-based yogurt. In fact, the fresh strawberry filling is so sweet and juicy. You don’t need to add anything at all if you don’t want to.
How to make the perfect crumble topping
The trick is to make sure the coconut oil is cold before using it. You can do this by popping it in the refrigerator for about an hour or so to chill. When you remove it from the refrigerator, it will have the same consistency as chilled butter, so you can use a fork or pastry cutter to work it into the crumble mix.
When you’re cutting in the coconut oil. Make sure you leave a mixture of small breadcrumb-size pieces and larger M&M-size pieces. This is the secret to the perfect crumble texture. It’s definitely worth taking the extra care to get it right.
Can you freeze this strawberry crumble?
Strawberry season only lasts about 3 weeks sometime between late spring and early summer. If you were lucky enough to stock up on several punnets of ripe, juicy strawberries. – You might be wondering if you can make a great big batch of this easy fresh strawberry crumble and freeze it so you can enjoy it throughout the year. The good news is — you totally can! For the best results, I recommend following the recipe directions up until step 5 then stopping right there. Instead of placing the strawberry crumble into the oven to bake. Wrap the dish in plastic wrap or foil and place in the freezer. The strawberry crumble should keep in the freezer for up to 6 months. When a strawberry crumble craving hits. Remove the plastic wrap or foil and bake it at 180C/350F for 40-50 minutes, or until the top is golden brown and the filling is hot and bubbling.
Easy Fresh Strawberry Crumble Recipe
- 3/4 cup rolled oats
- 1 cup gluten free flour
- 2.5 oz coconut oil cold
- 1/3 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 pinch salt
- 2 lb strawberry hulled and quartered
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1 tsp vanilla
- 3 tbsp agave nectar
- Dairy free vanilla ice cream for serving
- Preheat the oven to 180C/350F. In a medium-sized bowl, combine the oats, flour, coconut sugar, baking powder, cinnamon and salt.
- Add in the cold coconut oil and use a fork or pastry cutter to cut it into small pieces and mix it in. Set to one side.
- Place the strawberries into a separate bowl. Sprinkle over the cornstarch and toss well until all the strawberries are evenly coated.
- Stir in the agave nectar, lemon juice and vanilla.
- Pour the strawberries into an oven-safe baking dish. Sprinkle the crisp topping you made earlier over the strawberries.
- Place in the preheated oven and bake for 30-40 minutes until the topping is golden brown.
- Leave to cool slightly before serving warm with dairy-free vanilla ice cream.