Strawberry Oat Crumble
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Strawberry Oat Crumble

Absolutely my top 3 favorite desserts i’ve ever made! Perfect for summer

Strawberry is one of my favorite summertime snacks. So it matches well with my favorite dessert, crumble!



  • 1 cup of oats (gluten free preferred)

  • 1 cup of almond flour

  • 2 tablespoons of maple syrup

  • 1 pinch of salt

  • 2 tablespoons of cashew milk (or your preferred milk)

  • 1/2 teaspoon of Vanilla

  • 2.5 tablespoons of coconut oil (or butter)


  • 2 cups of chopped strawberries

  • 1 half of a lemon

  • zest from half a lemon

  • 1 tablespoon of maple syrup


  • 5 x 7 pyrex baking dish

How to:


  • Combine all crust ingredients together

  • Once combined push to the bottom of the baking dish until flat

  • Reserve some for the topping later

  • Bake at 425 degrees for ten minutes


  • Add strawberries to a pan over low/medium heat

  • Add in lemon juice, zest and maple syrup

  • Simmer until strawberries are softened but not browned


  • Add strawberry filling on top of the rebaked oat layer

  • Crumble remaining crumble (lol) overtop of the strawberry filing

  • Place in pyrex dish into the oven for another 15 minutes or until browned

VOILA! I hope you enjoy this quick gluten free crumble! If you loved it, comment below and let me know!