Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) pure maple syrup
  • 1/4 tsp (1g) ground cinnamon
  • 3/4 cup (70g) rolled oats
  • 1/2 cup (65g) almond flour
  • 1/4 cup (50g) coconut sugar
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 4 tbsp (56g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the sliced strawberries with lemon juice, cornstarch, maple syrup, and cinnamon. Ensure every berry is evenly coated to avoid clumps, then pour the mixture into a 9x9 inch baking dish, spreading it into an even layer.
  2. In a separate bowl, whisk together the oats, almond flour, coconut sugar, cinnamon, and salt. Add the cold, cubed butter and use a fork or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
  3. Sprinkle the crumble topping evenly over the strawberries, leaving a tiny bit of space at the edges to prevent overflow. Bake for 30 minutes, or until the filling is bubbling vigorously around the sides and the topping has turned a deep mahogany gold.