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
