Strawberry Chocolate Crumble

It’s officially the week before the Fourth of July, this is the perfect dessert for the ocassion. This strawberry crisp recipe is incredibly delicious with sweet juicy strawberries and an oatmeal cookie crumble topping. The best part is it can be can made gluten free and vegan without compromising on the texture or flavor. Add a scoop of ice cream and a drizzle of dark chocolate for the best summer dessert of the year.

Its peak strawberry season, they’re at their best -sweet, juicy and bursting with fresh jammy texture. To take it over the top we added an oatmeal crumble topping made with real butter, rolled oats, flour, that tastes like oatmeal cookies add to that a drizzle of chocolate and it’s mind-blowing!!

We made a few tweaks to lighten up the classic recipe without changing the flavor and texture. Traditional crisp recipe is made with lots of butter and sugar, which is perfectly fine, but I feel its unnecessary, we are still going to have butter and sugar but, lightening it up by reducing the amount of those ingredients and relying on natural sweeteners.

Ingredients You’ll Need

• Strawberries: it is peak strawberry season, of course fresh strawberries! I recommend using deep, plump strawberries that are perfectly ripe.
• Sweetener: we used coconut sugar, alternatively brown sugar works really well. They both have a caramel like sweetness perfect for this recipe.
• Flour: we’re using a mix of rolled oats and fine almond flour to make the perfect nutty, buttery crumble topping. Other choices are use gluten free flour or regular all purpose flour.
• Butter: you’ll also need a little butter to create those nice clusters in the crumble topping. For vegan use vegan butter.
• Miscellaneous: you will need a little cornstarch or arrowroot starch to thicken the juice once the strawberries releases them. Also a little vanilla to add a delicious flavor.
• Optional topping: We love to top the strawberry crisp with drizzle of melted dark chocolate and a scoop of vanilla bean ice cream for the perfect showdown.

Tips for Delicious Strawberry Crisp

• Can I use frozen berries I’ highly recommend fresh strawberries, however frozen will work. First thaw the frozen strawberries, drain the juice, before using them in the recipe. Frozen strawberries mostly come whole, you may also need to half or quarter them. Use cornstarch or arrowroot as given in the recipe.
• Can I use gluten free flour I have made this recipe with almond flour, all purpose gluten free and oat flour, all successfully. So yes gluten free flour works well.
• Storing in the fridge: store any leftover strawberry crisp in an air tight container in the fridge. Simply leave it on the kitchen counter for a few minutes to take the chill off before enjoying or enjoy cold straight from the fridge.
• Can I freeze it: strawberry crisp is freezer-friendly! Assemble the crisp but, don’t bake it. Simply assemble and cover with plastic wrap followed by aluminum foil, then transfer it to the freezer for up to 3 months. To bake the frozen strawberry crisp, remove the plastic wrap and foil, bake in a 350°F oven for about an hour or until the top is golden and berries start to bubble.