Summertime Treat: Gluten-Free Dairy-Free Strawberry Crumble

Ingredients

For the filling:

• 4 cups fresh strawberries, hulled and sliced
• 2 tablespoons maple syrup or honey (or any sweetener of choice)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch or arrowroot powder

For the crumble topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup coconut oil, melted
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C).

2. Prepare the filling:

   • In a mixing bowl, combine the sliced strawberries, maple syrup, lemon juice, and cornstarch. Mix well until the strawberries are evenly coated.
   • Transfer the strawberry mixture to an 8x8-inch baking dish or a similar-sized oven-safe dish.

3. Prepare the crumble topping:

   • In another bowl, combine the gluten-free oats, almond flour, coconut sugar, melted coconut oil, ground cinnamon, and a pinch of salt. Mix until the ingredients are well combined and form a crumbly texture.

4. Assemble the crumble:

   • Evenly sprinkle the crumble topping over the strawberry filling in the baking dish.

5. Bake:

   • Bake in the preheated oven for about 30-35 minutes, or until the topping is golden brown and the strawberry filling is bubbly.

6. Cool and Serve:

   • Let the crumble cool for a few minutes before serving. This will help the filling set a bit.
   • Serve warm, and if desired, top with a scoop of dairy-free ice cream or a dollop of coconut whipped cream.

Enjoy your gluten-free, dairy-free strawberry crumble!