Easy Strawberry Crumble

Top view of strawberry crumble in a white square baking dish with one serving of crumble removed and a serving spoon laid on top of the remainder of the crumble.

Easy Strawberry Crumble made with fresh, juicy strawberries and an easy crumble topping. An easy dessert idea for Spring or Summer that pairs perfectly with vanilla ice cream or yogurt!

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 225kcal

Author Kristi

Equipment

Ingredients

4 cups strawberries rinsed, drained, and stems removed
¾ cup rolled oats Old fashioned rolled oats
½ cup white whole wheat flour You can use all-purpose flour instead, if needed.
3 tablespoon walnuts finely chopped
1 tablespoon lemon juice
3 tbsp olive oil extra virgin
2 tablespoon maple syrup use pure maple syrup
2 tablespoon arrowroot powder Can use corn starch or flour in place of arrowroot powder.
¼ teaspoon salt

Instructions

Preheat your oven to 375 degrees Fahrenheit.
Slice and cut strawberries into small pieces.
4 cups strawberries
Stir lemon juice and arrowroot powder in with the strawberry pieces.
1 tablespoon lemon juice, 2 tablespoon arrowroot powder
Pour the strawberry mixture into a greased 9x9 baking dish and spread it out evenly to cover the bottom of the baking dish.
In a separate bowl, mix the oats, chopped walnuts, flour, salt, maple syrup, and olive oil together to make the crumble.
¾ cup rolled oats, ½ cup white whole wheat flour, 3 tablespoon walnuts, 3 tablespoon olive oil, 2 tablespoon maple syrup, ¼ teaspoon salt
Spread the oat crumble mixture out evenly over the layer of strawberries.
Bake in the oven at 375 degrees for 25 minutes.
Let cool slightly and enjoy!

Notes

Nutrition information is estimated using a database that this owner is not responsible for maintaining. Exact nutritional information will depend on the actual ingredients and amounts used when making this recipe.

Large strawberries will need to be sliced and diced.
Very small strawberries may just need to be sliced in half or quartered.
I prefer the texture that arrowroot powder gives, but flour or corn starch can definitely be used instead.
If you prefer the flavor of butter, you can substitute 3 tablespoons of melted unsalted butter in place of the olive oil.
This strawberry crumble is not overly sweet. If you prefer a sweeter crumble, you can try mixing in a small amount of granulated sugar in with the strawberries or a small amount of brown sugar in with the oat mixture.
To make this gluten-free, use a gluten-free baking flour instead of white whole wheat flour and oats that are certified to be gluten-free.
Use Old Fashioned Rolled Oats for this recipe. Do not use steel cut or quick cooking oats.
Store leftovers refrigerated in an airtight container for up to 3 days.

Nutrition