My husband visited a strawberry farm earlier the other day so when I arrived home I discovered he had plunked two containers of fresh strawberries on the counter that needed tending to. Strawberries are one of the fruits that can be quite toxic, so always go for organic. Although I don’t always list “organic” as part of my ingredient list to save space (and I’m a lazy typist), it’s always implied as you’d be hard pressed to find non-organic ingredients in my home!

Now I’ve never made crumbles before and didn’t realize it was so easy! Apparently the trick is to not over mix the crumble part. I literally just threw this together on the fly and was quite pleased with the results. Perhaps it was beginners luck.

Vegan Strawberry-Coconut Crumble

Ingredients

3 cups                              fresh strawberries, roughly chopped

Mix together

3 tbsp                                 coconut sugar

3 tsp                                   vanilla

3 tsp                                   water

Mix together

4 oz                                    whole wheat or gluten-free flour

1 ½ tsp                              baking powder

2 tbsp                                 coconut sugar

4 tbsp                                 shredded coconut

4 oz                                     rolled oats

4 oz                                     coconut oil (melted)

Method

Chop strawberries and line bottom of baking or casserole dish. Mix sugar, vanilla and water together until sugar dissolves. Pour over berries. Mix flour, baking power, sugar, coconut and oats with fork until blended. Add melted coconut oil and stir until crumble forms being careful not to over mix. Top berries with mixture and bake in preheated 350°F oven until crumble is browned and fruit is bubbling. Approx. 20 mins. Enjoy!