Throw together this simple, nutritious dessert! Made with berries, oats, almonds, and coconut sugar, you can enjoy this dessert without feeling guilty! Vegan & GF
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert
Serves: 6
Ingredients
1½ lb strawberries, fresh or frozen and thawed, chopped
1½ T. pure maple syrup
1 T. lemon juice
2 tsp. tapioca or corn starch
⅓ cup coconut sugar
¼ tsp. salt
¼ cup GF all-purpose flour
2 heaping T. Earth Balance or other nondairy butter substitute
¼ cup almond slices or slivers
¼ cup GF rolled oats
½ tsp. cinnamon
Instructions
Preheat oven to 350 degrees F. Place cut strawberries in a medium bowl and set aside.
In a small bowl or cup, whisk together the maple syrup, lemon juice, and corn starch. Pour mixture over the strawberries and toss to distribute.
Spread the coated strawberries out evenly in a medium casserole dish. The berry layer should be about an inch to 1½ inches thick.
In a separate bowl, stir together the coconut sugar, salt, and flour. Add the Earth Balance, cutting into pieces with the edge of a spoon. Using your hands, knead the pieces into the mixture until distributed and a crumbly dough forms. Stir in the almonds, oats, and cinnamon.
Spread the crumble out over the strawberry layer and bake until brown and crisp and strawberries are bubbling, 35-40 mins.
Serve hot with nondairy vanilla ice cream or coconut whip.
Notes
Leftovers may be kept in the fridge up to 3 days.
This is a great recipe to make with kids!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/04/25/strawberry-crisp-vanilla-ice-cream/