Strawberry Apple Crumble
This quick and easy strawberry apple crumble has a sweet, juicy filling and melt-in-your-mouth buttery oat streusel on top. Serve it warm with vanilla ice cream or frozen yogurt for a delicious dessert! No one can tell it's healthy, gluten-free, and vegan.
Ingredients
- 3 cups strawberries (destemmed & halved or quartered (read notes below if you want to use frozen strawberries))
- 1 large Honey Crisp or Pink Lady apple (peeled, cored and cubed)
- 1 large Granny Smith apple (peeled, cored and cubed)
- 1 tbsp lemon juice
- 2 tbsp tapioca flour or arrowroot starch
- ½ tsp ground cinnamon
- ¼ cup coconut sugar
- 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
- ½ tsp ground cinnamon ((I love 1/2 tsp because I love a hint of cinnamon))
- ⅓ cup melted coconut oil or butter (you can also use vegan butter)
- ¼ cup real maple syrup
- 1 tsp pure vanilla extract
Directions
- 1
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.
- 2
Make sure the apples and strawberries are dry if you washed them.
- 3
Toss the strawberries, apples, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Spoon the filling into the greased dish.
- 4
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.
- 5
Spread the oat crumble mixture evenly on top of the strawberry-apple filling.
- 6
Bake for 32 – 42 minutes, until the top is golden crisp, and the strawberries are bubbly and apples are tender. I baked mine for about 40 minutes.
- 7
Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.