Strawberry Apple Crumble

This easy strawberry apple crumble has a sweet, jammy filling under a crisp oat streusel. It's gluten-free, vegan, and made without refined sugar. Serve warm with vanilla ice cream or frozen yogurt for a cozy, healthy dessert.

5 from 5 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

Filling:

3 cups strawberries, halved or quartered (see notes for frozen)
1 large Honey Crisp or Pink Lady apple, peeled, cored and cubed
1 large Granny Smith apple, peeled, cored and cubed
1 tablespoon lemon juice
2 tablespoon tapioca flour or arrowroot starch
½ teaspoon ground cinnamon
¼ cup coconut sugar

Oat Crumble:

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 teaspoon salt
½ teaspoon ground cinnamon, (I like just a hint, but add more if you love it)
⅓ cup melted coconut oil or butter, you can also use vegan butter
¼ cup real maple syrup
1 teaspoon pure vanilla extract

Instructions

Prep: Preheat the oven to 375°F and lightly grease an 8x8-inch baking dish, 9-inch pie dish, or skillet. Set aside.
Make the filling: Toss the strawberries, apples, coconut sugar, lemon juice, cinnamon, and starch in a large bowl until the fruit is evenly coated. Spoon into the greased dish.
Mix the crumble: In a separate bowl, stir together the oats, oat flour, coconut sugar, cinnamon, salt, and nuts if using. Pour the maple syrup, melted coconut oil, and vanilla on top and mix with your hands until it forms clumps.
Assemble: Spread the crumble evenly over the fruit, covering the whole surface.
Bake: Bake for 32 to 42 minutes, until the topping is golden and crisp and the fruit is bubbling at the edges. Mine usually takes about 40 minutes.
Rest: Cool for 10 to 15 minutes before serving so the filling sets. I love serving it with some vanilla protein ice cream.

Notes

Frozen strawberries: Use straight from frozen, no thawing. Add an extra teaspoon of starch if the filling looks very juicy.

Best apples: One sweet and one tart is ideal. Golden Delicious, Jonagold, or Pink Lady also hold their shape well.

Don't skip the starch: Tapioca, arrowroot, or cornstarch is what keeps the filling jammy instead of watery.

Make ahead: Assemble but don't bake. Cover and refrigerate up to 24 hours, then bring to room temperature and bake as directed.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze baked or unbaked for up to 2 to 3 months. Thaw overnight in the fridge before baking or reheating.

Reheating: Warm in a 350°F oven for 10 to 15 minutes. For one serving, microwave 45 to 60 seconds in 15-second bursts.

Nutrition

Course Dessert

Cuisine American

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