Healthy Strawberry Crumble Recipe

Healthy strawberry crumble with a golden oat crumble topping and jammy strawberry filling.

Healthy Strawberry Crumble Recipe

This healthy strawberry crumble is a gluten-free, dairy-free dessert made with fresh or frozen strawberries, an oat flour streusel topping, and naturally sweetened with pure maple syrup and coconut sugar — no refined sugar, no butter, and ready for the oven in 10 minutes.

5 from 15 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

The Strawberry Filling:

6 cups fresh or frozen strawberries, about 2 lbs, hulled and halved or quartered
2 Tablespoons coconut sugar, or brown sugar
1 Tablespoon fresh lemon juice
¼ teaspoon lemon zest
½ teaspoon vanilla extract
2 Tablespoons cornstarch, or arrowroot/tapioca starch

The Oat Crumble Topping:

1 cup old-fashioned rolled oats, certified gluten-free if needed
⅔ cup oat flour, spooned and leveled
½ cup walnuts, chopped (optional; see notes for nut-free)
¼ cup coconut sugar, or light brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
⅓ cup melted coconut oil, or melted unsalted butter
¼ cup pure maple syrup
1 teaspoon pure vanilla extract

Instructions

Preheat the oven. Heat the oven to 375°F. Lightly grease a 9-inch pie dish, 8x8-inch baking dish, or skillet with nonstick spray.
Prep the strawberries. If using fresh, pat them dry after washing. If using frozen, use them straight from the bag — don't thaw.
Mix the strawberry filling. Toss the strawberries, coconut sugar, lemon juice, lemon zest, vanilla, and cornstarch in a large bowl until evenly coated. Spoon into the greased dish.
Mix the crumble topping. In a separate bowl, stir together the rolled oats, oat flour, walnuts, coconut sugar, salt, and cinnamon. Pour in the maple syrup, melted coconut oil, and vanilla, then mix with your hands until clumps form.
Assemble. Spread the crumble topping evenly over the strawberries. Don't press it down — leave loose, crumbly chunks.
Bake. Bake for 32-42 minutes, until the topping is golden and the filling is bubbling at the edges.
Cool and serve. Let rest for 10-15 minutes so the filling can set. Serve warm with vanilla ice cream.

Notes

Nut-free: Leave out the walnuts entirely.

Coconut oil substitute: Melted unsalted butter or vegan butter both work one-for-one. If you only have salted butter, skip the added salt in the topping.

Oat flour substitute: Almond flour works in place of oat flour and gives a slightly richer topping.

Frozen strawberries: Use them straight from the freezer — don't thaw. Toss with the lemon juice and cornstarch, then spoon them directly into the greased dish. Thawing makes the filling soupy and the topping soggy.

Make ahead: Assemble up to 24 hours in advance, cover with foil, and refrigerate. Bake straight from the fridge — the bake time may run a few minutes longer.

Storing: Best eaten within a few hours of baking. Leftovers keep covered in the fridge for up to 3 days.

Reheating: Reheat in the oven at 350°F for 10-15 minutes to bring the topping back to crisp. For a single serving, microwave in 15-second intervals up to 60 seconds.

Freezing: Cool completely, cover tightly, and freeze for up to 6 months. Reheat at 350°F until bubbling — straight from frozen takes about 25-30 minutes.

Nutrition

Course Dessert

Cuisine American

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