Healthy Strawberry Crumble
This Strawberry Crumble is both healthy and decadent. A fuss-free summer treat loaded with fresh strawberries and topped with a delicious cookie crumble.
This post is sponsored by One Degree Organics, but all opinions are my own.
When I think of summer, I think of resting. So the last thing I want to do is anything over complicated in the kitchen. That’s why when I’m looking for a sweet treat, this Healthy Strawberry Crumble is a must.
Decadent, deliciously sweet, but most importantly, easy to make. You just add your fruit to your baking dish, mix up your crumble topping to sprinkle on top and bake. That’s it. Serve with some ice cream if you really want it rich and enjoy.
Why You’ll Love This Healthy Strawberry Crumble
- Made using simple wholesome ingredients
- A low effort treat to make when you want to impress
- Can be customized for a variety of different fruit
- Made with whole fat nut butter for more fiber and nutrients
- A forgiving recipe that you can modify to your liking
Key Ingredients and Substitutions
- Rolled Oats: One Degree Organics Gluten-Free Sprouted Rolled Oats are always my go to oats of choice. Using a rolled variety is best for the crumble texture we are aiming for.
- Flour: You can use a variety of different flours for this recipe like all-purpose flour or gluten-free flours. To keep it gluten-free use almond flour or oat flour.
- Walnuts: I love adding these omega-3-rich nuts to the crumble as they give it a nice buttery taste. You can omit them or replace them with pecans if that is what you have on hand.
- Maple Syrup: You can also use agave syrup.
- Nut Butter: For a more neutral taste, I used almond butter, but I’ve tested this with peanut butter as well and it came out perfect.
- Almond Extract: This gives the crumble an almost cookie-like taste, which I absolutely adore. You can omit or swap for some vanilla extract.
- Strawberries: Use fresh or frozen berries for this and even mix it up with a medley of different fruit if desired.
- Cornstarch: Helps to thicken the filling, but you can also swap for arrowroot starch or flour if preferred.
- Lemon: Helps to maintain the color of the strawberries as they bake. I also like to zest some of the lemon to add to the filling for more fresh flavor.
Choosing the Right Oats
You know I love oats. Since I use them everyday between breakfast and snacks, it’s really important for me to know more about my oats. So transparency is key. I love that One Degree Organics lives up to their name, you’re only ever one degree of separation between you and where your ingredient is grown.
One Degree Organics Sprouted Rolled Oats are gluten-free, organic and glyphosate-free, making them easier for everyone to enjoy. And they are grown using veganic farming practices, which I love to support. They truly care about the quality of their ingredients and the health of people and the planet. So when I say this is a feel good treat, I truly mean it.
How to Make Vegan Strawberry Crumble
Start with the strawberry filling. Quarter your strawberries and place in a 8-in x 8-in ceramic pan. Top with cornstarch, brown sugar, lemon zest and lemon juice and then toss together to coat.
In a separate bowl, add your oats, flour, nuts, sugar, almond butter and almond extract. ingredients for the crumble and mix to combine making sure your dry and liquid ingredients are fully combined and crumbly in texture.
Top your strawberries with the crumble and bake in the oven. Once cooked, remove from the oven and allow to set for about 15-20 minutes before serving.
Expert Tips
- If you do not have a gluten allergy, you can replace the gluten-free flour suggestions for regular all-purpose flour.
- Use rolled oats for the crumble. I would not recommend using quick oats as they are small and softer, which will make it harder for them to crisp up in the oven.
- Change up the fruit. Combine the strawberries with other berries or choose a different berry or fruit entirely.
- Make this into a single serving treat. Just fill up a small ramekin with your berries and top with a 1/4 of the crumble recipe.
- Adjust the sugar based on preference. Use less if your fruit is very sweet, but feel free to add more if your strawberries are especially tart.
- Make into individual single serve treats. Just divide the strawberries and crumble between 4 ramekins and bake as instructed.
Frequently Asked Questions
Once your strawberry crisp cools, cover tightly with wrap or store in an airtight container and place in the fridge for up to 4 days.
Yes! No need to thaw. They can be replaced 1:1 in the recipe with no other modifications needed.
Sprouting grains help to unlock more nutrients within the grain by reducing nutrient inhibitors. So nutrients like protein, fiber, antioxidants and minerals become more available and easier to absorb when digested.
While this sweet summer treat is perfect as is, it’s even better with some dairy-free whipped cream, ice cream, and even more fresh sliced strawberries on top.
Other Fruits to Try In a Crumble
- Blueberries
- Plums
- Cherries
- A berry medley of strawberries, blackberries, blueberries and raspberries
- Peaches
- Apple Slices
More Vegan Summer Desserts to Try
- Peanut Butter Blondies
- Chocolate Chip Zucchini Muffins
- Matcha Sugar Cookies
- Lemon Blueberry Muffins
- Chocolate Churro Rice Crispy Bars
- Peach Pie Ice Cream Bars
Healthy Strawberry Crumble
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Strawberry Crumble is both healthy and decadent. A fuss-free summer treat loaded with fresh strawberries and topped with a delicious cookie crumble.
Ingredients
Strawberry Filling
- 2 lbs fresh strawberries, quartered (about 5 cups)
- 2 tbsp maple syrup or agave
- Juice of half a lemon
- 1 tbsp cornstarch
Oat Crumble
- 1 cup One Degree Organics Sprouted Rolled Oats
- 5 tbsp almond flour, oat flour or all-purpose flour
- 1/2 cup walnuts, chopped
- 1/2 tsp cinnamon
- 1/3 cup maple syrup
- 1/3 cup almond butter or peanut butter
- 1/2 tsp almond extract or 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350F. Add your chopped strawberries to fill the entire bottom of an 8-in x 8-in ceramic baking pan.
- Top the strawberries with cornstarch, maple and lemon juice and then toss together to combine making sure the cornstarch is mostly dissolved by the juiciness of the strawberries.
- In a separate bowl, add your remaining dry ingredients and mix together with a fork. Pour in the almond butter and maple syrup and mix making sure your dry and liquid ingredients are fully combined.
- Top your strawberries with the crumble and bake in the oven for 40 minutes.
- After cooking, remove the baking dish from the oven and allow to set for about 15-20 minutes before serving.
Notes
If you do not have a gluten allergy, you can replace the gluten-free flour suggestions for regular all-purpose flour.
Use rolled oats for the crumble. I would not recommend using quick oats as they are small and softer, which will make it harder for them to crisp up in the oven.
Change up the fruit. Combine the strawberries with other berries or choose a different berry or fruit entirely.
Make this into a single serving treat. Just fill up a small ramekin with your berries and top with a 1/4 of the crumble recipe.
Adjust the sugar based on preference. Use less if your fruit is very sweet, but feel free to add more if your strawberries are especially tart.
To make into individual single serve treats, just divide the strawberries and crumble between 4 ramekins and bake as instructed.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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