This easy strawberry crumble recipe is the perfect sweet, healthy, and gluten-free summer dessert! It’s sweetened with maple syrup and topped with a crisp, buttery oat crumble. You can use fresh or frozen strawberries!
The best strawberry crumble recipe
Homemade strawberry crumble is the perfect sweet Summer dessert. I love this blackberry cobbler, this mixed berry orange crisp, and this peach crisp, but this healthy strawberry crumble is next level!
You need a few simple ingredients and less than 10 minutes to prepare everything. We use fresh or frozen strawberries, maple syrup, rolled oats, oat flour, coconut sugar, lemon juice, and a few other common ingredients.
The warm and naturally sweet strawberry filling in combination with the crumbly, buttery, and crisp walnut oatmeal cobbler topping, is fantastic. Serve your strawberry crumble with vanilla ice cream, and trust me, everyone will go for seconds!
This homemade strawberry crumble is also a vegan, healthy, dairy-free, low-calorie, and gluten-free recipe. So if you follow one of these diets, you can enjoy this delicious dessert. I promise you cannot tell because it is so good!
Why you’ll love this healthy dessert recipe
- Strawberry crumble is the perfect Summer dessert.
- The strawberry filling is juicy, sweet, and warm.
- The oatmeal crumble topping is crisp and buttery.
- It’s healthy and gluten-free.
- You only need eight ingredients.
- Easy to make and low-calorie with 169 calories per serving.
- Less than 10 minutes to prep before baking.
- No butter and 100% dairy free.
- This strawberry crumble is vegan.
- It is sweetened with maple syrup and coconut sugar.
- No refined sugar.
- Try this delicious blackberry crumble or this healthy peach crisp next!
This recipe has two parts: the naturally sweet strawberry filling and the buttery oat crumble topping. You’ll love how easy it is to make! Here is a list of all the ingredients you will need to prepare everything. Scroll to the recipe card at the bottom to see the exact measurements.
- Strawberries: I used fresh strawberries for the sweetest and most delicious filling. When baked, they burst with naturally sweet sugars and juice. You’ll need 4 or 5 pints.
- Coconut Sugar: You don’t need to add this extra coconut sugar, but I recommend it if you like a sweeter dessert. You only need 2 Tablespoons.
- Lemon: You need the lemon juice and the zest for tanginess. This helps coat the strawberries in the starch and coconut sugar.
- Cornstarch, Arrowroot, or Tapioca Starch: Don’t skip out on this ingredient. This starch helps hold together the gooey and juicy strawberry crumble filling together.
Oat Crumble Topping:
- Rolled Oats: The first ingredient is gluten-free certified old fashion rolled oats. I don’t recommend using quick oats and defiantly do not use steel-cut oats.
- Oat Flour: This is my secret ingredient. It makes this crumble topping better than traditional recipes because oat flour makes the topping crisp and melts in your mouth.
- Walnuts: This adds the best crunch to this healthy cobbler topping. You can use almonds or pecans too. If you are nut-free, leave the walnuts off.
- Salt: Add a dash for a sweet and salty combo.
- Ground Cinnamon: I love adding cinnamon to my crumble and crisp recipes. You only need a 1/2 teaspoon.
- Maple Syrup: Instead of refined sugar, we use maple syrup to naturally sweeten this crumble topping. It helps bind everything together and makes the oat topping crispy as it bakes.
- Coconut Sugar: Add 1/4 cup of coconut sugar to help sweeten the crumble.
- Coconut Oil: Finally, you need 1/3 cup of coconut oil so that this crumble topping is crisp on the outside but melt-in-your-mouth soft on the inside. You can also use butter or vegan butter.
Kitchen tools required
You only need a few kitchen utensils to make this gluten-free and healthy strawberry crumble. Here is a list:
- Two Large Mixing Bowls
- Spatula or mixing spoon
- 9-inch pie dish or 8×8-inch baking dish
- Measuring Tools: 1/2 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make the strawberry crumble
Homemade strawberry crumble is so easy to make. It comes together in four simple steps. First, we prepare the strawberry filling; then we make the crumble topping; next, we spread the crumble on top of the berries, and, finally, we bake it in the oven. Here are step-by-step instructions and pictures for visual reference for any level baker:
First, preheat your oven to 375°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Then, set it to the side.
Next, ensure the strawberries are dry if you washed them, and toss the strawberries, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Spoon strawberries into the greased dish.
In a separate bowl, mix rolled oats, oat flour, walnuts (optional), coconut sugar, salt, and cinnamon until well combined. Pour maple syrup, melted coconut oil (or butter), and vanilla on top and mix using your hands.
Then, spread the oat crumble mixture evenly on top of the strawberries.
Finally, bake for 32 – 42 minutes, until the top is golden crisp and the strawberries are bubbly. I baked mine for about 40 minutes.
Let the strawberry crumble cool for 10 – 15 minutes before enjoying it! I love serving mine with vanilla ice cream.
You can serve this homemade strawberry crumble with many toppings. Here are a few of my favorites:
- Vanilla ice cream
- Frozen yogurt
- Whipped cream
- Chocolate drizzle
- Drizzle of honey
- Greek yogurt
- Your favorite ice cream
- Non-dairy whipped topping
I bake a lot, so here is a list of the best ingredient substitutions for this strawberry crumble. I only recommend swapping out one or two, so the original recipe doesn’t change too much.
- Walnuts: You can use chopped almonds or pecans. If you have a nut allergy, leave them off.
- Coconut Oil: You can use melted unsalted butter or vegan butter. If you only have salted butter, leave off the additional salt called for in the oat topping.
- Fresh Strawberries: You can use frozen strawberries. DO NOT THAW THEM!
- Strawberries: Swap them out with blueberries, blackberries, or mixed berries.
- Oat Flour: You can substitute it with almond flour too.
- Coconut Sugar: You can substitute the coconut sugar with light brown sugar or dark brown sugar.
- Cornstarch: You can use tapioca flour or arrowroot powder.
Expert baking tips
- Use fresh or frozen strawberries. One of the best parts about this recipe is that you can use fresh or frozen strawberries.
- Don’t let the frozen strawberries defrost. This is my #1 tip if you are using frozen strawberries. Just coat them in the lemon juice and starch, then add them directly to the greased pan. Do not heat them. in the microwave or stove because they will get mushy and gross.
- Make sure your crumble topping is well-combined. Mix the healthy oat crumble topping thoroughly with your hands so that the oats, almond flour, and walnuts are entirely coated in the maple syrup and coconut oil.
- Don’t skip out on the coconut oil. Coconut oil is not only an excellent source of healthy fats; it is KEY to making the walnut oat crumble on top super crispy and delicious.
- Make it nut-free. If you have a nut allergy, leave off the walnuts to make this strawberry crumble nut-free.
- Make it ahead of time. You can make this crumble up to one day in advance if you plan on serving it at a party or event. Prepare the strawberry crumble the night before, cover it with aluminum foil and store it in the fridge until you are ready to bake. You can also bake it up to 6 hours in advance and reheat it in the oven for 10 – 15 minutes before serving.
- Let the crumble cool for at least 10 minutes before serving. Allow the berry crumble to cool so the juicy filling thickens up and the crumble topping firm up.
Frequently Asked Questions
Can I use frozen strawberries?
You can certainly use frozen strawberries for this crumble recipe. However, don’t allow the berries to thaw before baking. Simply mix the frozen strawberries with the rest of the filling ingredients and then add them to the greased baking dish.
Can I use mixed berries?
Yes, feel free to use blueberries, peaches, strawberries, raspberries, or a mix of all of them! You can use fresh or frozen mixed berries.
How do you make homemade oat flour?
Homemade oat flour is very easy to make. Simply add 3 cups of rolled oats to a high-speed blender and blend until it is a soft, flour-like consistency. After that, measure out how much oat flour is called for in the recipe and save the rest in an airtight container in your pantry for up to 3 months.
Can I use store-bought oat flour?
I used homemade oat flour, which is made by blending rolled oats in a high-speed blender until it looks and feels like flour. However, you can also use store-bought oat flour. This is my favorite one.
What’s the best oat flour substitute?
You can use almond flour instead of oat flour for this strawberry crumble recipe.
Is this recipe vegan?
Yes, this strawberry crumble recipe is 100% vegan since no butter or milk is required.
Is it gluten-free?
This strawberry crumble recipe is 100% gluten-free since there is no refined flour or gluten.
Is this strawberry crumble healthy?
This strawberries scrumble is healthy for many reasons, here are a few: (1) it calls for simple ingredients, (2) it is gluten-free, vegan, and dairy-free, (3) it’s made with oats which are rich in fiber, (4) it’s made with coconut oil so there are no trans fats, (5) it is refined sugar-free, and (6) it is low-calorie with under 170 calories per serving.
Can you make it ahead of time?
You can easily make berry crumbles up to one day in advance. Simply prepare the recipe as directed (DO NOT BAKE), then cover it with foil, place it in the fridge, and bake as directed before you’re ready to serve.
Can I double the recipe?
Bake this strawberry cobbler in a large 9″ x13″ baking dish if you want to double the recipe.
Can I freeze this strawberry dessert and make it later?
Yes! Simply freeze baked strawberry crumble in a freezer-safe, airtight container for up to 6 months. When you are ready to enjoy it, thaw it overnight in the refrigerator before reheating, or add it to an oven-safe dish and bake from frozen at 350°F until warmed and bubbly.
Storing and reheating leftovers:
Storing: I recommend enjoying this strawberry crumble within 3 – 5 hours of removing it from the oven for the best taste! If you have leftovers, store them in the refrigerator for up to 3 days in a sealed container or in the original baking dish with aluminum foil.
Reheating: For best results, reheat the large pie dish or pan in the oven for 10 – 15 minutes at 350°F. If you are in a rush or want to just heat a single serving, reheat it in the microwave for 45 – 60 seconds in 15-second intervals so the berries don’t burn.
If you love this recipe, try these next!
- Gluten Free Blackberry Cobbler
- Gluten-Free Strawberry Shortcake
- Apple and Blueberry Crumble
- Healthy Peach Crisp
- Healthy Berry Orange Crisp
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
- 6 cups fresh strawberries (about 2 pounds), destemmed & halved or quartered (read notes below if you want to use frozen strawberries)
- 2 tbsp coconut sugar or brown sugar
- 1 tbsp fresh lemon juice
- ¼ tsp lemon zest
- ½ tsp vanilla extract
- 2 tbsp cornstarch, arrowroot, or tapioca starch
- 1 cup old fashioned rolled oats, gluten-free certified if needed
- ⅔ cup oat flour, spooned and leveled (I used homemade, but store bought will work)
- ½ cup walnuts, almonds, or pecans (optional), chopped
- ¼ cup coconut sugar, or light brown sugar
- ½ tsp salt
- ¼ – ½ tsp ground cinnamon, (I love 1/2 tsp because i love a hint of cinnoamon)
- ⅓ cup melted coconut oil or butter, you can also use vegan butter
- ¼ cup real maple syrup
- 1 tsp pure vanilla extract
- Preheat oven to 375°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Set aside.
- Make sure the strawberries are dry if you washed them.
- Toss the strawberries, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Spoon strawberries into the greased dish.
- In a separate bowl, mix together rolled oats, oat flour, walnuts (optional), coconut sugar, salt, and cinnamon until well combined. Pour maple syrup, melted coconut oil (or butter), and vanilla on top and mix using your hands.
- Spread the oat crumble mixture evenly on top of the strawberries.
- Bake for 32 – 42 minutes, until the top is golden crisp and the strawberries are bubbly. I baked mine for about 40 minutes.
- Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.
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