Strawberry Crumble with almond oat topping (gluten-free)
This strawberry crumble with oats is a simple, crowd-pleasing dessert. It's made with fresh strawberries and a perfect almond oat topping. It's super easy to make and perfect for spring or summer gatherings.
Ingredients
- 5 cups fresh strawberries, roughly chopped
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 3/4 cup gluten-free old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup gluten-free all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- Pinch of salt
- 1/3 cup unsalted butter, cooled and diced
Instructions
- Preheat oven to 350ºF (180°C).
- Place the roughly chopped strawberries, corn starch, sugar, and lemon juice in a 9-inch baking dish and mix. Let it rest for 10 minutes.
- Process the GF oats, almond flour, gluten-free all-purpose flour, sugars, cinnamon, salt, and diced cold butter. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips to combine. Sprinkle the oat crumble over the fruit.
- Bake for about 40-50 minutes, until the topping is golden brown and the strawberries are tender and bubbling.
- Serve warm with whipped cream or a scoop of ice cream if desired.
Notes
Sweetness: Adjust the sweetness according to your taste. You can omit adding sugar to the strawberry filling.
Storing: Store leftovers covered in the refrigerator for up to 3 days.