Lightened-Up Strawberry Crumble

The best dessert for strawberry season!

I’ve been making the most out of strawberry season this year, this delicious strawberry crumble is my new favorite spring-time dessert. It was super easy to throw together, made my home smell like a dream while it was baking, and tasted incredible.

Go stock up on your fresh strawberries and make this – serve it warm with some vanilla ice cream!

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Lightened Up Strawberry Crumble




  • 45 cups fresh strawberries (hulled and quartered) should be about 1 16 oz. container
  • 1 tsp almond extract
  • 1 tbsp fresh lemon juice
  • 1 tsp arrowroot powder (cornstarch will also work)
  • 1 tbsp almond flour (oat flour would also work)


  • 1 cup old fashioned oats
  • 1/3 cup almond flour (oat flour would also work)
  • 2 & 1/2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • pinch of salt
  • 1 tsp cinnamon


  1. Preheat the oven to 350 degrees F.
  2. Spray an 8 inch baking dish with cooking spray (I used coconut oil spray) – set aside.
  3. After rinsing and cutting your strawberries making sure to lightly pat them dry.
  4. In a large bowl combine strawberries with fresh lemon juice and almond extract.
  5. Combine with arrowroot powder and even coat/stir around. Add 1 tbsp almond flour and mix around to evenly coat all the strawberries then transfer evenly on the bottom of the prepared baking dish.
  6. In a separate bowl combine oats, 1/3 cup almond flour, cinnamon, and salt. Add melted coconut oil and maple syrup. Make sure everything is combined completely.
  7. Evenly spread the oat mixture on top of the strawberries.
  8. Bake for 40-50 minutes or until golden brown. Let cool slightly. 
  9. Serve with vanilla ice cream!

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