Strawberry Crumble

by Eve Horbol

Everyone loves a good berry crumble. This one is GF and vegan! 🍓

Ingredients

For the strawberry part:

  • 4 cups fresh strawberries, cut in halves
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch 

For the crumble:

  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup Vanilla Cookie Granola Butter
  • 1/4 cup coconut oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (180°C). Grease a 9x9-inch baking dish or similar with coconut oil.
  2. In a large bowl, combine the strawberries, maple syrup, lemon juice, vanilla extract, and cornstarch powder. Mix well to evenly coat the strawberries. Transfer the mixture to the baking dish.
  3. In a separate bowl, combine the rolled oats, gluten-free flour, coconut sugar, salt, and cinnamon. Add in the Granola Butter and coconut oil.
  4. Evenly distribute the crumble topping over the strawberry filling in the baking dish.
  5. Bake in the oven for 35-45 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges. Check at 30 minutes and cover with foil if the topping is browning too quickly.
  6. Let the crumble cool for 10-15 minutes before serving. Serve as is or pair with vanilla ice cream!

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