A delectable Strawberry Crumble for late summer

A delectable Strawberry Crumble for late summer

Crumble bakes are a great dessert for any season but I especially enjoy them in late summer. Not to mention, strawberries are in season in summer so they are sweet perfection. If you’re a strawberry lover, like myself, give this delectable recipe a try and let me know if you like it or LOVE it!

Strawberry Crumble

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 24 servings

Crust and Crumble:

  • 1 1/2 Cups of All-Purpose Flour
  • 1 1/2 Cups of Quick Cooking Oats
  • 1 1/2 Cups of Cane Sugar
  • 3/4 Cup of Cold Vegan Butter
  • 1/2 TSP of Ground Cinnamon
  • 1/2 TSP of Baking Soda

Filling:

  • 2 Cups of halved Strawberries
  • 2 TBSP of Cornstarch
  • 2 TBSP of Lemon Juice
  1. Preheat oven to 375 degrees.
  2. Grease a medium-sized glass baking dish.
  3. Combine flour, oats, one cup of cane sugar, cinnamon, and baking soda in a bowl.
  4. Slowly cut butter into flour mixture until crumbs form. Set aside two cups of crumbs.
  5. Press remaining crumbs into the baking dish and form crust.
  6. In a pan, bring strawberries, remaining half a cup of sugar, cornstarch, and lemon juice to a boil.
  7. Stir for two minutes until mixture thickens.
  8. Spread strawberry mixture over crust.
  9. Sprinkle the remaining crumbs on top.
  10. Bake for 25 minutes or until topping is brown.
  11. Let cool and enjoy!

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