Description
Quick crumble recipe with sweet strawberries and a vegan streusel topping.
Ingredients
Scale
- 1 1/2 cups strawberries, (fresh or frozen and thawed)
- Juice of half a lemon
- 3 Tbs. flour, divided
- 1 cup old fashioned oats
- 2 Tbs. brown sugar
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 2 Tbs. grapeseed oil
- 2 Tbs. maple syrup
- 2 tsp. vanilla
Instructions
- Preheat oven to 350 degrees. Spray four-1/2 cup ramekins with non-stick cooking spray. In a small bowl, mix the strawberries, lemon juice and 1 tablespoon of flour until blended. Set aside.
- In a medium bowl, mix oats, the remaining flour, brown sugar, cinnamon and salt together until mixed. In a separate bowl, whisk oil, maple syrup and vanilla. Stream into the oat mixture and stir with a fork until all the liquid is well-incorporated into the dry. Spoon 1/3 cup of the topping ingredients into the strawberry mixture and stir.
- Divide the strawberry mixture evenly among the ramekins and divide the oat mixture evenly on top of the strawberries.
- Bake in the preheated oven for 25-30 minutes until the strawberries are tender and the topping is golden brown and crisp.
Notes
Swap out the strawberries for any fruit that you like. A mixture of various berries would be delicious!
Gluten-Free Adaptations: use gluten-free oats and a gluten-free flour mix or use half the amount of gluten-free cornstarch in place of the flour.
- Prep Time: 5 mins
- Cook Time: 30 mins