Short Description

This Healthy Strawberry Crumble features juicy strawberries thickened with arrowroot starch and naturally sweetened with coconut sugar, topped with a wholesome oat-nut crumble that bakes to golden perfection.

Why You’ll Love This Recipe

  • Balanced sweetness, using coconut and brown sugars for a lighter touch
  • Naturally gluten-free when made with oat flour or GF all-purpose flour
  • Textural contrast between soft, bubbling strawberry filling and crispy oat topping
  • Packed with nutrients—heart-healthy oats, nuts, fiber-rich berries
  • Simple and customizable, ideal with a scoop of ice cream or yogurt

Healthy Strawberry Crumble

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Filling

  • 5 cups sliced strawberries (about 2 pounds)
  • 1½ tablespoons arrowroot starch
  • 2 tablespoons coconut sugar
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice

For the Cookie Crumble Topping

  • 1 cup old-fashioned oats
  • ⅔ cup oat flour or gluten-free all-purpose flour
  • ½ cup chopped pecans or walnuts
  • ¼ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ⅓ cup melted butter

Directions

  1. Preheat oven to 375 °F (190 °C). Grease a 9-inch pie dish or 8×8-inch baking dish with butter or cooking spray.
  2. Clean, dry, hull, and slice strawberries. In a bowl, toss strawberries with arrowroot starch, coconut sugar, orange zest, and orange juice until well coated.
  3. In another bowl, combine oats, oat flour, chopped nuts, brown sugar, cinnamon, vanilla extract, and salt. Pour in melted butter and mix until a wet crumble forms.
  4. Spread the strawberry filling evenly in your prepared dish. Evenly sprinkle crumble mixture over the top using your hands or a spoon.
  5. Bake on the middle rack for 35–40 minutes, until strawberry juices are bubbling and the topping is golden brown.
  6. Let the dish cool for 10–15 minutes before serving. Serve warm—delicious with vanilla ice cream or whipped topping.

Servings And Timing

  • Servings: Serves 6–8 as a dessert or snack
  • Prep Time: ~15 minutes
  • Cook Time: 35–40 minutes
  • Rest/Cool Time: ~10–15 minutes
  • Total Time: ~60 minutes

Variations

  • Fruit blends: Add raspberries, blueberries, or diced peaches for mixed-fruit crumble
  • Sugar-free option: Substitute coconut or brown sugar with monk fruit or erythritol
  • Vegan version: Use coconut oil or vegan butter in place of butter
  • Nut-free crumble: Replace nuts with seeds like sunflower or pumpkin seeds
  • Flavor enhancements: Stir in a pinch of cardamom or ground ginger to the topping for spice

Storage/Reheating

  • Store: Refrigerate in an airtight container for up to 3 days
  • Reheat: Warm individual servings in the oven at 350 °F for 5–7 minutes, or microwave briefly until heated through
  • Freeze: Cover the baked crumble tightly and freeze for up to 1 month; thaw in the fridge before reheating

Healthy Strawberry Crumble

FAQs

1. Can I Use Frozen Strawberries?

Yes—thawed strawberries work well. Drain excess liquid before mixing to prevent a soggy filling.

2. What If I Don’t Have Arrowroot Starch?

Cornstarch can be used as a substitute, though arrowroot yields a clearer thickener and lighter finish.

3. How Do I Keep the Crust Crispy?

Ensure strawberries are well drained and the crumble topping is evenly spread; cooling for 10 minutes helps maintain crunch.

4. Can I Reduce the Sugar?

Yes—you can reduce coconut sugar or brown sugar by up to 25% without affecting texture much.

5. Can I Add More Fruit to the Filling?

Absolutely—mix in berries or peach slices, adjusting arrowroot slightly to ensure proper thickening.

6. Is Oat Flour Essential?

You can use all-purpose flour instead, but oat flour helps keep the recipe gluten-free and adds a mild sweetness.

7. Can I Make the Topping Ahead?

Yes—prepare the crumble topping and store in the fridge; sprinkle over the strawberries just before baking.

8. What Can I Use Instead of Nuts?

You can substitute chopped seeds or leave nuts out for a nut-free version.

9. Does the Vanilla Extract Need to Be Included?

It enhances flavor depth, but you can omit it—adding a dash of almond extract is a nice alternative.

10. Can I Serve This Cold?

Yes—the crumble tastes delightful chilled as well, especially when topped with whipped cream or yogurt.

Conclusion

This Healthy Strawberry Crumble is a wholesome, crowd-pleasing dessert that combines fruit-forward sweetness, crunchy oat topping, and balanced natural sugars. Easy to make, gluten-free optional, and endlessly versatile—it’s perfect whether for a weeknight treat or a special gathering dessert.

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Healthy Strawberry Crumble

Healthy Strawberry Crumble


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  • Author: Maggie
  • Total Time: 60 minutes
  • Yield: 6–8 servings
  • Diet: Vegetarian

Description

A wholesome strawberry crumble layered with naturally sweetened, thickened berries and topped with a golden oat‑nut crumble—lighter, gluten‑free friendly, and satisfying.


Ingredients

5 cups sliced strawberries (about 2 lb)

1½ Tbsp arrowroot starch

2 Tbsp coconut sugar

1 tsp orange zest

1 Tbsp orange juice

1 cup old‑fashioned oats

⅔ cup oat flour or gluten‑free all‑purpose flour

½ cup chopped pecans or walnuts

¼ cup packed brown sugar

½ tsp ground cinnamon

½ tsp vanilla extract

¼ tsp kosher salt

⅓ cup melted butter


Instructions

  1. Preheat oven to 375 °F (190 °C). Grease a 9‑inch pie dish or 8×8‑inch baking dish.
  2. In a bowl, toss strawberries with arrowroot starch, coconut sugar, orange zest, and orange juice.
  3. Combine oats, flour, nuts, brown sugar, cinnamon, vanilla, and salt; stir in melted butter until clumpy.
  4. Spread strawberry filling into dish, then evenly sprinkle the crumble topping.
  5. Bake 35–40 minutes until juices bubble and topping is golden.
  6. Let cool 10–15 minutes before serving—excellent with ice cream or yogurt.

Notes

  • Mix in raspberries, blueberries, or peaches for fruit variation.
  • Use monk fruit or erythritol to reduce sugar.
  • Swap nuts for pumpkin or sunflower seeds for nut‑free option.
  • Use coconut oil or vegan butter for dairy‑free crumble.
  • Allow cooling time to maintain crisp topping.
  • Prep Time: 15 minutes
  • Cook Time: 35–40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of dish
  • Calories: 290
  • Sugar: 18g
  • Sodium: 95mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 12mg

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