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This sweet strawberry crumble celebrates the best of spring produce with juicy berries and a warm golden topping. It is one of those comfort dishes that always wins over guests and family alike and is perfect for Easter, Mother's Day or sunny weekends when fruit is at its ripest.
I first made this crumble when we had more strawberries than we could eat fresh and it quickly became our favorite way to enjoy the early summer bounty.
Ingredients
- Fresh strawberries: sliced adds juiciness and bright color use ripe seasonal fruit
- Fresh orange juice: brings natural sweetness and citrus balance squeeze it fresh if possible
- Cornstarch: thickens the filling to make it jammy and spoonable avoid watery results
- Brown sugar: enhances the fruit without overwhelming its flavor adjust depending on strawberry ripeness
- Whole wheat flour: adds nuttiness and extra fiber over white flour choose fine ground for best results
- Rolled oats and almond flakes: add crunch and texture to the topping look for thick rolled oats
- Coconut sugar or maple syrup: give a subtle caramel note and keep it plant based
- Cinnamon: adds warmth and rounds out the sweetness use Ceylon cinnamon for best flavor
- Vegan butter or coconut oil: creates the crumble texture look for high quality dairy free options
Step-by-Step Instructions
- Prepare the Fruit Filling:
- Wash and slice four cups of strawberries removing stems. In a medium baking dish pour in the orange juice sprinkle with cornstarch and sugar. Toss gently to coat the fruit completely ensuring even distribution of thickener and sweetener
- Make the Crumble:
- In a large mixing bowl combine whole wheat flour rolled oats almond flakes coconut sugar and cinnamon. Pour in melted vegan butter or oil. Mix thoroughly with clean hands until the mixture forms loose crumbs that hold when squeezed
- Assemble the Dish:
- Sprinkle the crumble topping evenly over the fruit layer pressing gently without compacting to cover all the strawberries completely
- Bake to Perfection:
- Place the dish in a preheated oven at 350 degrees Fahrenheit. Bake for thirty five minutes until the topping is golden brown and fruit juices are bubbling through the edges
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You Must Know
I always look forward to those weeks when the strawberries and the last oranges overlap. That combination of sweet and citrus makes this crumble unforgettable.
Storage Tips
Let leftovers cool completely then refrigerate in an airtight container for up to four days. To reheat place in the oven at a low temperature until warmed through. Avoid the microwave if you want to preserve the topping’s crunch
Ingredient Substitutions
Use almond flour and certified gluten free oats for a gluten free version. Lemon juice sweetened lightly can stand in for orange juice. Frozen strawberries also work just thaw and drain before using
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Serving Suggestions
Serve warm with vegan vanilla ice cream for dessert or with oat yogurt for a cozy snack. It also pairs beautifully with your morning coffee as a brunch treat
Cultural Context
Fruit crumbles have long been a part of rustic European cooking especially in British kitchens where crisps are a seasonal staple. This vegan version honors that tradition while using modern plant based ingredients
Frequently Asked Questions About Recipes
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well. Let them thaw first and remove any excess water before baking.
- → How can I make the crumble gluten-free?
Use gluten-free flour like almond flour and certified gluten-free oats for a safe and delicious alternative.
- → What’s the best sweetener for this dessert?
You can use brown sugar, coconut sugar, maple syrup, or even skip sweeteners if your strawberries are very ripe.
- → Can this be served as breakfast?
Yes, it pairs well with plant-based yogurt or coffee, making it a wholesome option for breakfast or afternoon tea.
- → What are good toppings for serving?
Vegan vanilla ice cream, whipped coconut cream, or oat yogurt make excellent accompaniments to this dish.