Gluten Free Strawberry Dessert Crumble
- 7- to 9-inch/18- to 23-centimeter baking dish
- Medium saucepan
- Mixing bowls
- Chef's knife
- Wire rack
INGREDIENTS
Filling:
- 1 pound/450 grams strawberries, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons maple syrup or other liquid sweetener
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
Crumb:
- 1 cup/100 grams old-fashioned rolled oats
- 1/2 cup/60 grams oat flour
- 1/4 cup softened coconut oil, refined for neutral taste
- 1/4 cup maple syrup or other liquid sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
INSTRUCTIONS
- Heat oven to 350°F/175°C. Lightly grease a 7- to 9-inch/18- to 23-centimeter pie dish or baking dish.
- Place chopped strawberries in a medium saucepan over high heat. When they reach a boil, reduce to medium and mash gently as they soften. Cook, stirring, about 10 minutes, leaving some small chunks for texture.
- Stir in lemon juice and maple syrup and cook 5 minutes longer. Mix in vanilla extract and chia seeds, then simmer for 5 minutes, until thickened. Scrape the filling into the prepared baking dish.
- In a medium bowl, combine oats, oat flour, coconut oil, maple syrup, vanilla, and salt. Mix with a fork until a sticky crumble forms, then scatter evenly over the strawberry filling.
- Bake for 25 to 30 minutes, until the topping is golden and the filling is bubbling. Serve warm, or cool 20 minutes before adding ice cream.
FAQ
How can I make this gluten free strawberry dessert ahead of time?
The dessert can be prepared a day in advance by cooking the strawberry filling, assembling the crumble topping, and keeping them separate until baking. Store the cooked filling in an airtight container in the refrigerator and refrigerate the crumble mixture as well. When ready to bake, assemble the two in a dish and bake as directed. This method ensures the topping stays crisp and does not absorb moisture from the fruit. If leftovers are baked and stored, reheat in the oven at 325°F for 10 minutes to revive the crisp texture.
Can I use frozen strawberries in this recipe?
Both fresh and frozen strawberries work well in a gluten free strawberry dessert, though they release more liquid during cooking. To prevent the filling from becoming watery, thaw the strawberries slightly and drain excess liquid before cooking. You may also need to increase the tapioca flour or arrowroot starch slightly, from 1 teaspoon to 1 1/2 teaspoons, to help thicken the filling. Cooking the fruit for an extra 5 minutes helps reduce excess liquid as well. The flavor will still be sweet and tangy, though the texture may be slightly softer than with fresh strawberries.
What can I serve with this gluten free strawberry dessert?
This dessert pairs beautifully with dairy or non-dairy ice cream, whipped cream, or even Greek yogurt for a lighter option. For a plant-based version, coconut whipped cream or oat-based vanilla ice cream balances the tart strawberries with creamy richness. It can also be served chilled the next day, where the flavors deepen as the fruit sets. Adding fresh mint leaves or a drizzle of melted dark chocolate can elevate presentation. Because it is naturally gluten free, it can be enjoyed on its own without additional toppings for those wanting something lighter.
How do I store leftovers?
The gluten free strawberry dessert should be cooled completely, then covered and stored in the refrigerator for up to three days. To maintain the crisp topping, avoid covering the surface directly with plastic wrap; instead, store the dessert in a baking dish with a lid or loosely tented foil. For best results, reheat in the oven at 325°F for 10 to 12 minutes until warmed through and crisp on top. It can also be frozen after baking by wrapping tightly and freezing for up to two months, then reheating directly from frozen.
Can I replace the sweetener?
Maple syrup provides a rich flavor, but honey, agave nectar, or date syrup also work well. If you prefer a lower-glycemic option, coconut nectar or monk fruit syrup can be substituted in equal amounts. Granulated sugar can be used, though it may change the texture slightly since liquid sweeteners add moisture. When adjusting sweeteners, keep in mind that strawberries vary in sweetness depending on ripeness, so you may want to taste and adjust before baking.
Is this gluten free strawberry dessert also dairy-free and vegan?
The dessert is naturally both dairy-free and vegan since it uses coconut oil instead of butter and maple syrup instead of refined white sugar. The oats and oat flour keep the crumble wholesome and gluten free, provided you choose certified gluten free oats. If you prefer a different fat, you can substitute cashew-based cream or even a mild olive oil, though the texture may vary slightly.
Can I make this gluten free dessert with other fruits?
Blueberries, raspberries, cherries, or peaches can be swapped in either alone or in combination with strawberries. If using fruits with higher water content, such as peaches, consider adding an extra teaspoon of starch to help thicken the filling. Mixing strawberries with rhubarb is another classic variation that gives a tangy contrast to the sweetness.
