When local strawberries are available, you have to use them in every variation of meal possible. They are the star of this Summer Strawberry Coconut Crumble.

Summer Strawberry Coconut Crumble [Vegan]

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Cooking Time



For the Crumble:

  • 1 cup slow cooking oats
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 cup shredded coconut
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil (melted)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons ground flax optional

For the Strawberry Base:

  • 8 cups fresh strawberries
  • 1/2 cup maple syrup
  • 2 tablespoon arrowroot starch or organic corn starch
  • 2 tablespoon ground chia seeds


  1. Preheat oven to 350°F
  2. Place whole strawberries in a large bowl. Let the strawberries sit for about an hour and allow them to release some of their juice.
  3. Add the maple syrup and arrowroot starch. Stir to combine.
  4. Place strawberries in an 11"X9" baking dish.
  5. In another bowl, mix the crumble ingredients.
  6. Spoon the crumble over the strawberries.
  7. Place in oven for 50 minutes. The crumble should be golden but not burnt.
  8. Let sit for at least 15 minutes.
  9. You can eat this on its' own or top it with some vegan coconut ice cream.


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