Peanut Butter and Strawberry Crumble
Ingredients
Base
-
8
cups
fresh strawberries, cut into smaller pieces
-
2
tbsp
maple syrup
-
1
tbsp
lemon juice
-
1
tsp
vanilla
-
1
tbsp
arrowroot powder (or cornstarch)
Crumble Toppings
-
1½
cups
rolled oats
-
1½
cups
almond flour
-
¼
tsp
salt
-
⅓
cup
natural peanut butter
-
⅓
cup
maple syrup
-
¼
cup
coconut oil, melted
-
1
tsp
vanilla
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together strawberries, maple syrup, lemon juice, and vanilla. Add arrowroot powder and toss.
- Transfer the berry mixture to an 8×11 or 9×13 baking dish.
- In another bowl, combine oats, almond flour, and salt.
- Mix in peanut butter, maple syrup, coconut oil, and vanilla until well combined.
- Spread the crumble topping over the strawberries until mostly covered.
- Bake for 40-45 minutes until the topping is golden brown.
- Let cool for 15 minutes before serving. Store leftovers in the refrigerator.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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