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  • Kelly Cefalu

Strawberry Crumble

Starting the week off on a sweet note with this STRAWBERRY CRUMBLE!

Since strawberries are in season, I wanted to make something with them and decided on a crisp because 1. they are delicious and 2. they are sooo dang easy - that's what I'm all about!

Here is what you'll need:

  • Oats

  • Almond flour: or any flour substitute!

  • Coconut sugar: or any granulated sugar substitute

  • Salt

  • Coconut oil

  • A 16 oz carton of strawberries (cut up into small pieces)

  • Arrowroot flour: this is used to thicken the strawberry mixture, can use corn starch as well!

  • Juice of half a lemon

First up, preheat your oven to 375 degrees and line a 9x13 baking dish with parchment paper.

Next, in a medium-sized mixing bowl, mix up oats, almond flour, coconut sugar, and salt. Once fully combined, add melted coconut oil to mixture and mix well.

Place 1/2 cup of the oat mixture to the side. With remaining oat mixture, spread it evenly across baking dish and press down to flatten like the image above.

In a medium-sized mixing bowl, mix cut up strawberries, arrowroot flour, and lemon juice until strawberries look fully coated like the image above.

Spread strawberry mixture evenly on top of oat mixture in baking dish and top with remaining oat mixture.

Pop it in the oven for 35 minutes!

Dish out and enjoy with a scoop of vanilla ice cream! Enjoy!!!

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