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Strawberry Crumble
Strawberry Crumble

Strawberry Crumble

Strawberry season is here, and what better way to celebrate than by going to your local farm to pick-your-own! If you’ve never done this before, you really should. Whenever we go, I cannot resist sampling some as I’m picking—they are so sweet and juicy! It always amazes me how different they taste from store-bought strawberries. When the season is over I dream about how perfect they tasted . . . and the next year’s trip.

strawberry picking

What do you make with a huge bucket of these beauties? This year, I chose a strawberry crisp. Crisps are so simple and easy to make; they pretty much only require assembly. This strawberry crisp comes out of the oven juicy and bursting with flavor. It’s delicious on its own, but serve it with a scoop of vanilla ice cream to take this dessert to the next level.

This crisp features oats and almond flour, making this dessert 100% gluten free (look for certified gluten-free oats). Instead of standard white sugar, I use monkfruit sweetener here. I recently discovered it and was blown away by the taste. Sugar substitutes often have a weird aftertaste, but not this one. Lakanto “Classic” is a substitute for granulated (or coconut) sugar and “Golden” stands in for brown sugar. If you don’t know what monkfruit is, check out the Lakanto website.

Tip: If you choose to go with the granulated or coconut sugar for this recipe you will want to increase the amount because monkfruit is sweeter therefore I needed less. The recipe below includes the amount of coconut or granulated sugar you will need.


Butter or non-stick cooking spray, for greasing your pan

For Strawberries:

  • 5 cups sliced strawberries
  • 3 tbsp Lakanto Classic Monkfruit Sweetener (⅓ cup if using coconut sugar)
  • 2 tbsp cornstarch, or arrowroot powder
  • 1 tbsp lemon juice
  • 2 tsp vanilla

bowl of strawberries

For Topping:

  • 1 cup oats
  • 1 cup almond flour
  • 3 tbsp Lakanto Golden Monkfruit Sweetener (⅓ cup if using coconut sugar)
  • ⅓ cup crushed almonds
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ⅓ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla

strawberries, lemon, monkfruit sweetner, flour, oats, vanilla, oils, and cinnamon


  1. Preheat oven to 350ºF. Using butter or non-stick cooking spray, lightly grease a cast-iron skillet or 9-by-13-inch pan.
  2. Make the filling: In a medium bowl, combine strawberries, Classic monkfruit sweetener, cornstarch, lemon juice, and vanilla. Toss gently and let sit while you make the topping.
  3. Make the topping: In a separate bowl, combine oats, almond flour, monkfruit sweetener, cinnamon, and salt. Add the maple syrup, coconut oil, and vanilla. Mix until well combined and sticky.
  4. Pour strawberry filling into your pan and sprinkle the topping evenly over the top.
  5. Bake for 40 minutes, or until the top is golden brown.
  6. Let sit for at least 15 minutes before serving with ice cream, or whipped coconut cream.

strawberry crisp with vanilla ice cream