Vegan Strawberry Crumble
Ingredients
The filling
-
2
16-ounce containers
strawberries, hulled and halved
-
½
medium lemon
juice
-
2
tablespoons
white whole wheat flour
-
2
tablespoons
light brown sugar
-
1
teaspoon
vanilla extract
-
a pinch
salt
The topping
-
½
cup
old-fashioned rolled oats
-
½
cup
white whole wheat flour
-
½
cup
chopped raw pecans
-
½
cup
light brown sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
¼
cup
melted coconut oil
For serving
-
to taste
whipped coconut cream
Instructions
- Preheat the oven to 350°F and prepare a baking dish with oil or nonstick spray.
- For the filling, combine strawberries, lemon juice, flour, sugar, vanilla, and salt in a bowl and mix well.
- Spread the filling mixture evenly in the prepared baking dish.
- For the topping, mix oats, flour, pecans, sugar, cinnamon, and salt in a bowl, then add melted coconut oil and combine until moistened.
- Sprinkle the topping evenly over the strawberry filling.
- Bake for 30 to 35 minutes until topping is golden brown and filling is bubbling.
- Let it stand for at least 10 minutes before serving with whipped coconut cream.
Nutrition Facts (estimated)
Servings
6 to 8 servings
Calories
291
Total fat
16g
Total carbohydrates
37g
Total protein
3g
Sodium
104mg
Cholesterol
0mg
You might also like