Summer Strawberry Crumble

I think I purchased my last batch of strawberries for the year. I am afraid, here in Houston, strawberry season has peaked and is on it’s way out. I thought we should pay this incredible spring fruit some respect and go out with a bang! This gluten and dairy free strawberry crumble is the perfect embodiment of the beginning of summer. It is bright, fresh, and so fun.

gluten free strawberry crumble dessert summer

Eloise is out of Mother’s Day out for the summer, and we created a bucket list together. We already checked off “go to the beach” a few weeks ago, and last week we checked off “go to a strawberry farm” with our local Mom’s Club friends. Unfortunately, a week of storms two weeks ago wiped out their strawberry crop (why did someone build such a big city in a swamp?!). Thankfully, the farm also has a whole carnival of entertainment going on (think hay rides, train rides, camels, peacocks, goats, blob inflatables, zip lines, etc) so we were not without fun (shout out to Blessington Farms). This being said, I didn’t get my eat-more-than-you-pick-right-off-the-bush  strawberry craving satisfied. I had to settle with picking up 4 lbs from our local market on the way home.

Cut Strawberries Close Up

I adore fruit crumbles. They are easy. They taste decadent while still being moderately healthy. You can use any fruit you have laying around. It is a great way to use less than ideal fruit that may have sat in your fridge for a day or two too long. I could go on and on. One of my favorite memories is waking up at my best friend’s house to hot blackberry cobbler and ice cream for breakfast. There is something so comforting about warm cobbler.


This crumble is perfect as is fresh out of the oven, you can dress it up with a rich vanilla ice cream for dessert, or have it for breakfast with a plain yogurt.

Served with YogurtSummer Strawberry Crumble


2 lbs fresh strawberries, hulled and quartered*

1 Tbs coconut sugar**

2 Tbs fresh lemon juice (about 1 large lemon)

1 Tbs cornstarch


1/4 cup extra virgin olive oil

1 Tbs maple syrup or honey

1 cup gluten free old fashioned oats

1/3 cup unsweetened coconut

1/4 cup cassava flour

Plain yogurt, ice cream, or whipped cream for serving


Preheat oven to 350°. Toss strawberries with lemon juice, sugar, cornstarch, and a pinch of salt. Add to a 9″ pie plate.

Add olive oil, oats, coconut, and flour to a large bowl and stir until large clumps form. Spread over filling. Bake until crumble is slightly browned and strawberries are bubbling, about 35-40 minutes.

Serve with plain yogurt, vanilla ice cream, or whipped cream.

Baked Piece Missing


*May also use frozen, thawed strawberries

**I like coconut sugar, because it has a lower glycemic index than white sugar and it gives it a nice depth of flavor, but you could sub white or brown sugar






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