Strawberry Crumble

This strawberry crumble is quick and easy to prepare and makes the most of ripe, sweet strawberries. The strawberries cook down into a thick and sticky strawberry sauce that is topped with a crumble of oats and cinnamon and smells incredible while baking. Serve this dairy free and vegan winter crumble with a scoop of vegan vanilla ice cream for the ultimate dessert!

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 388kcal

Author Sally

Equipment

Ingredients

1 kg fresh strawberries
2 tablespoons cornflour/cornstarch
¼ cup white sugar/granulated sugar
1 teaspoon vanilla extract
squeeze of lemon juice optional

Crumble Topping

1 cup rolled oats
½ cup almond meal
½ cup brown sugar
½ teaspoon ground cinnamon
pinch salt
6 tablespoons coconut oil melted

Instructions

Preheat oven to 180°C. Quarter strawberries and add them to a large glass mixing bowl. Add in cornflour, white sugar, vanilla extract and lemon juice and toss using a rubber spatula until strawberries are coated. Set aside.
In another bowl, mix together oats, almond meal, brown sugar, cinnamon and salt with a spatula or spoon. Add in melted coconut oil and mix to combine.
Add strawberry mixture to a 24cm square ceramic baking dish and spread out evenly. Place crumble topping over the top of the strawberries and place in the oven for 30-40 minutes until the top is golden and crunch and the strawberries are thick and bubbling up the sides of the pan.
Let cool before digging in as this will allow the strawberries to continue to thicken. Serve while still a little warm in the centre with a scoop of vanilla ice cream.

Notes

Try this crumble with blueberries, raspberries or a combination instead.

Nutrition