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

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
- Preheat oven to 375 °F (190 °C). Grease a 9-inch pie dish or 8×8-inch baking dish with butter or cooking spray.
- Clean, dry, hull, and slice strawberries. In a bowl, toss strawberries with arrowroot starch, coconut sugar, orange zest, and orange juice until well coated.
- 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.
- Spread the strawberry filling evenly in your prepared dish. Evenly sprinkle crumble mixture over the top using your hands or a spoon.
- Bake on the middle rack for 35–40 minutes, until strawberry juices are bubbling and the topping is golden brown.
- 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

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.
Print
Healthy Strawberry Crumble
- 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
- Preheat oven to 375 °F (190 °C). Grease a 9‑inch pie dish or 8×8‑inch baking dish.
- In a bowl, toss strawberries with arrowroot starch, coconut sugar, orange zest, and orange juice.
- Combine oats, flour, nuts, brown sugar, cinnamon, vanilla, and salt; stir in melted butter until clumpy.
- Spread strawberry filling into dish, then evenly sprinkle the crumble topping.
- Bake 35–40 minutes until juices bubble and topping is golden.
- 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