Super Yummy Strawberry Crumble

Nichole Dandrea-Russert
Mar 5, 2021
3 min read

Updated: Jul 2

When a recipe passes the husband test in my house, I know it’s a keeper—and this Strawberry Crumble did just that.

If you’ve ever dealt with picky eaters (kids or grownups), you know that winning over taste buds can feel like a small miracle. My husband, who has a serious aversion to anything with chia seeds, tahini, or even the idea of miso, took one bite and said, “Yum, make this again!” Music to my ears.

That’s how I know this ooey-gooey strawberry crumble is a win for the whole family. It's naturally sweetened, made with simple plant-based ingredients, and packed with fiber and healthy fats from oats, hemp seeds, chia, and fruit. And yes—it’s delicious enough to pass the kid (and adult!) test.

Whether you serve it for breakfast, as an after-school snack, or a better-for-you dessert, this strawberry crumble is easy to make, nourishing, and full of juicy summer flavor.

Strawberry Crumble Recipe

Serves: 4

Prep time: 15 minutes

Cooking time: 30 minutes

Strawberry Crumble Ingredients

Strawberry Filling

3 cups organic strawberries, leaves removed and sliced** (See note below!)
3 Tbsps maple syrup or date paste,
2 Tbsps chia seeds
2 Tbsps lemon juice, freshly squeezed
2 Tbsps arrowroot powder or organic cornstarch
2 Tbsps water

Dough Dry ingredients

1 cup organic rolled oats
2 Tbsps hemp seeds
1 cup almond meal
1 cup oat flour
1 tsp baking powder
2 pinches salt

Wet ingredients

1/3 packed cup mashed banana (about 1 banana)
1/4 cup maple syrup or date paste
1/4 cup plant-based milk, unsweetened
1 tsp vanilla extract

**I made this twice. The first time I used fresh berries and it was really yummy and pretty gooey. The second time I used frozen berries (thawed them in the microwave before measuring out the amount) and it was EXTRA gooey and yummy. I do recommend the frozen but either will work!

Directions for Making Strawberry Crumble Recipe

Preheat oven to 350 degrees F and line a 9x5 (or similar) baking dish with parchment paper.
Make the strawberry spread: Add the strawberries, maple syrup, chia seeds, and lemon juice to a medium stovetop pan. Heat over medium-high heat, bringing it to a simmer, stirring often for 5-7 minutes until the strawberries start to reduce. Mash them with a spatula as you're stirring them.
Meanwhile, mix the arrowroot powder with the water in a small bowl to make a slurry.
Add the arrowroot slurry to the strawberries and simmer for 1-2 more minutes until the strawberries thicken. Remove from the heat and set aside.
In a large mixing bowl, add the oats, hemp seeds, almond meal, oat flour, baking powder, and salt, if using. Stir well to combine.
In a small bowl, add the mashed banana, maple syrup, plant-based milk, and vanilla extract. Mix well.
Add the wet banana mixture to the dry ingredients. Mix well to form a dough.
Spread ⅔ of the dough in the parchment-lined baking dish.
With a spatula, transfer the strawberry on top and spread out evenly.
Crumble the remaining ⅓ of the dough on top of the strawberry mixture (the crumble will be moist so it may not exactly “crumble” on top. Basically, you’re placing pieces of the crumble along the top to make your crumble topping).
Bake for 30 minutes or until the top is golden brown.

Substitutions

Instead of strawberries, use blueberries, blackberries or raspberries.
Instead of berries, try apples or pears.
Substitute lime juice for lemon juice.

This strawberry crumble is the perfect way to enjoy summer’s sweetest fruit in a nourishing, feel-good treat. With its jammy berry filling, hearty oat topping, and just the right amount of sweetness, it’s a recipe you’ll want to keep on repeat—especially when fresh strawberries are in season.

If you try it out, I’d love to hear how it goes! Drop a comment below or tag me on social to share your family-approved creation. 🍓✨

Nutrition Information

Per serving (8 servings): 226 calories, 31 grams carbohydrates, 4 grams fiber, 7 grams protein, 9 grams fat, 62 milligrams sodium