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–+ servings
strawberry coconut crumble in bowl next to crumble in baking dish - recipe image
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Summer Strawberry Coconut Crumble

Course Breakfast, Dessert
Cuisine American, canadian, French
Keyword coconut, crumble, oats, strawberry
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8 people
Calories 367kcal
Author Planted and Picked

Ingredients

Crumble

  • 1 cup slow cooking oats
  • ½ cup coconut flour
  • ½ cup almond flour
  • ¼ cup shredded coconut
  • ½ cup brown sugar
  • ¼ cup coconut oil (melted)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp ground flax optional

Strawberry Base

  • 8 cups fresh strawberries
  • ½ cup maple syrup
  • 2 tbsp arrowroot starch or organic corn starch
  • 2 tbsp ground chia seeds

Instructions

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

Nutrition

Calories: 367kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 32mg | Potassium: 358mg | Fiber: 9g | Sugar: 35g | Vitamin A: 20IU | Vitamin C: 85mg | Calcium: 104mg | Iron: 2mg