My juicy, summer Strawberry Gluten Free Crumble is a flavorful dessert made with fresh berries and a golden, crunchy topping. This gluten free, dairy free and nut free dessert is the perfect brunch idea for Mother’s Day or any special occasion. As a girlie with loads of allergies to contend with, this recipe is such a perfect treat! It’s a single serve recipe, so all you need to do is multiply it by the number of portions you want to make. This strawberry sweet treat takes just a few minutes to throw together and the result is so incredibly delicious. It is actual perfection with a scoop of dairy free ice cream or whipped cream. Other desserts that go great with ice cream are my Air Fryer Apples, these Air Fryer Caramelized Bananas and my Mini S’mores Cookie Skillet.
Why you’ll love this recipe
Strawberries are one of my favorite fruits in season and this recipe really shows them off.
Easy to customize, check out my list of variations below!
You don’t need any electric equipment or fancy tools for this Strawberry Gluten Free Crumble.
I love the crunchy toasty topping!
It’s literally the perfect partner to vanilla ice cream.
This dessert is quick and easy to make!
You can prepare the filling and crumble ahead of time. Just keep them stored separately until you’re ready to bake.
Equipment needed
You’ll need a mini cast iron pan (8 in) or baking pan, mixing bowls and spoons.
Ingredients needed
Strawberries: You’ll need bright, juicy and ripe strawberries, chopped up.
Maple syrup: Adds natural sweetness without making it too sweet.
Vanilla: For a desserty flavor.
Coconut sugar: Sweetens the filling!
Gluten free flour: Use your favorite brand.
Oats: Makes up the crumble with the flour and adds a lovely crunch. Make sure you use a gluten free brand of oats.
Coconut oil: For the crumble in place of butter in a classic recipe.
Cinnamon: I love a little ground cinnamon flavor in the crumble.
Sunflower seed butter: I love using seed butter to keep my recipes nut free.
Step by step instructions
Step 1: Round up your ingredients and preheat your oven to 350°F. Prepare a baking dish or cast iron pan by lightly greasing it.
Step 2: In a bowl, combine the strawberries, maple syrup, vanilla and coconut sugar.
Step 3: In another bowl, mix together the ingredients for the crumble: flour, oats, coconut oil, sugar, cinnamon and sunflower seed butter.
Step 4: Add the filling to a baking dish and top with the crumble. Bake the Strawberry Gluten Free Crumble for 20-22 minutes, or until the crumble is golden. Add some ice cream or whipped cream on top (optional) for serving!
Storage
Leftover Strawberry Gluten Free Crumble will keep in the fridge for up to 4 days. You can also freeze leftovers for up to 2 months.
To refrigerate or freeze, pop leftovers (once cooled) into an airtight container. To reheat leftovers, thaw out the frozen crumble in the fridge and warm it slowly in the oven.
Variations
Strawberry and rhubarb: Such a good combination; it never gets old!
Strawberry with peach: I love pairing soft summer peaches with fresh strawberries.
Almond crumble: Make an almond crumble by swapping the oats for a combination of almond flour and slivered almonds. Use almond essence instead of vanilla.
Add lemon: If you prefer a more sweet/sour balance, add in some fresh lemon zest with the strawberries.
How to serve
I love this Strawberry Gluten Free Crumble so much I could eat it all day! Here are a few ways to serve it:
- Serve your Strawberry Gluten Free Crumble warm with scoop of dairy free ice cream or whipped cream.
- As a comfy, casual dessert!
- Bring it to Mother’s Day to add to a delicious brunch spread!
Recipe FAQ
What gluten free flour is best for a crumble?
The Bob’s Red Mill brand is great but you can use any gluten free flour.
How to make a crumble topping gluten free?
Using gluten free flour and oats makes a gluten free topping for a crumble.
How to make a gluten free crumble without oats?
You could swap the oats with a mixture of almond flour and shredded coconut – just watch it closely while in the oven as it will cook quicker than the oats.
Can this be made into individual crumbles?
Yes! Absolutely.
Can I make this vegan or dairy free?
It’s already dairy free and gluten but make sure you serve it with plant-based cream or ice cream to keep it that way.
Can I double this recipe to make a larger one?
Yes – all you need to do is multiply the ingredients by two.
Related recipes
Be sure to try these sweet treat ideas next:
If you make this Strawberry Gluten Free Crumble and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Strawberry Gluten Free Crumble
Equipment
- 1 mini cast iron pan (8 in)
- 1 bowl
- 1 spoon
Ingredients
- 2 cups strawberries chopped
- 2 tbsp maple syrup
- 1 tsp vanilla
- ¼ cup coconut sugar
Crumble
- ½ cup gluten free flour
- 1 cup oats
- 2 tbsp coconut oil, melted
- ¼ cup coconut sugar
- 2 tbsp sunflower seed butter
- 1 tsp cinnamon
- 1 tsp vanilla
Instructions
- Gather your ingredients and preheat the oven to 350°F. Lightly grease a baking dish or pan.
- Make the filling by combining strawberries, maple syrup, vanilla and coconut sugar.
- Make the crumble by adding together flour, oats, coconut oil, sugar, cinnamon and sunflower butter.
- Add the filling to the baking dish and top it with the crumble.
- Bake for 20-22 minutes or until strawberries are bubbly. Serve warm, adding a scoop of ice cream or whipped cream on top!
Leave a Reply