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–+ servings
Total Time :1 hour
Servings: 4

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.