A vegan dessert featuring fresh strawberries and a spiced oat topping made with coconut oil. This no-dairy, no-refined-sugar crumble offers a perfect balance of sweet and tangy flavors, along with a buttery, crumbly crunch. Ideal for summer or using seasonal produce.
6 cups strawberries (sliced)
1/3 cup coconut oil (cubed)
1 cup rolled oats
3/4 cup brown sugar
1/2 cup flour
1 tbsp ground cinnamon
2 tbsp lemon juice
Preheat oven to 375°F (190°C)
Wash, hull, and slice strawberries into 1/2-inch pieces
Toss strawberries with lemon juice, ground cinnamon, and 2 tbsp brown sugar
Transfer fruit mixture to parchment-lined 9×9-inch baking dish
In another bowl, combine rolled oats, flour, and remaining brown sugar
Add cubed coconut oil to oat mixture; mix until texture resembles coarse sand
Press 1 cup of topping evenly over fruit filling
Reserve 4 tbsp topping to sprinkle on top before baking
Slide dish to center oven rack and bake
If topping starts browning too quickly, cover with parchment paper
Use ripe, locally grown strawberries for maximum sweetness
Vegan shortening or olive oil can replace coconut oil
Coconut sugar or pure maple syrup are alternatives to brown sugar
Serve warm with dairy-free vanilla ice cream if desired
Store leftovers in an airtight container for up to 3 days
Find it online: https://flavoornote.com/strawberry-crumble-recipe/