Description
This Strawberry Crumble recipe is mouth-wateringly delicious and incredibly easy. Plus, it's both gluten-free and dairy-free, making it a perfect dessert when entertaining friends or family with dietary restrictions. It's bursting with juicy strawberry flavor and a has a sweet crispy topping. Follow along a few simple steps and you'll be able to enjoy this crumble in no time.
Ingredients
Units
Scale
Crumble Topping
- 3/4 cup rolled oats
- 3/4 cup ground almonds (or almond meal) (see note)
- 1/2 cup lightly packed light brown sugar
- 1/4 tsp. table salt
- 6 Tbsp. vegetable or coconut oil
Strawberry Filling
- 2 lbs. strawberries, stems removed and quartered
- 1/4 cup lightly packed light brown sugar
- 2-3 Tbsp. cornstarch or arrowroot (see note)
- zest of 1 lemon
- 1 Tbsp. lemon juice
- 1 pinch of table salt
Instructions
Crumble Topping
- To make the crumble topping, stir together the oats, ground almonds, brown sugar and salt until well combined. Drizzle with oil and stir gently until the mixture is well coated in oil. Set aside.
Strawberry Filling
- Preheat oven to 350°F and spray an 8-inch baking pan with cooking spray. Set aside.
- Stir together strawberries, brown sugar, cornstarch, lemon zest, lemon juice and table salt until well coated. Continue to gently stir until the sugar dissolves into the strawberries. Transfer the mixture to the baking pan, using a spoon to add any liquid left behind from the bowl. Sprinkle evenly with the crumble topping then bake until the filling is bubbly and the toping is golden brown, 30 to 35 minutes. Cool for at least 10 minutes before serving.
Notes
- You can buy almond meal or make your own by adding about 3/4 up whole almonds to the base of a food processor and processing until finely chopped.
- If you don't want to use almonds, try making your own pecan or walnut meal. You can also substitute for regular an equal part ground oats.
- If using very ripe and sweet strawberries, feel free to cut back some of the sugar mixed into the filling.
- If you like a jam-like strawberry filling, add the full 3 tablespoons of cornstarch or arrowroot. Or, if your strawberries are particularly ripe and juicy, add all 3 tablespoons.
- Serve this strawberry crumble warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 min.
- Cook Time: 30 min.
- Category: Dessert
- Method: Baking
- Cuisine: American