Strawberry Gluten Free Crumble
You've got to try this easy, super tasty single serve Strawberry Gluten Free Crumble. Topped with the perfect, quick crunchy oat topping, the filling is made from plump, juicy strawberries that soften slowly in the oven. I love this as a Mother's Day dessert with a LARGE scoop of dairy free ice cream or dollop of whipped coconut cream!
Servings: 1 serving
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!