Mini Vegan Strawberry Crumble
These Mini Vegan Strawberry Crumbles scream summertime. They are sweet and perfect served with a scoop of vanilla ice cream. This recipe is vegan, gluten-free, and refined sugar-free. I used almond flour and gluten-free oats as the base, and maple syrup for a natural sweetener. These individual crumbles may be a healthier take on the classic, but they taste just as sweet and indulgent! Try this Mini Vegan Strawberry Crumble recipe with freshly picked strawberries for the perfect summer dessert!
For more summer treat recipes, try my Strawberry Cheesecake Bites, Peach Crumble, or Chocolate Chip Cookies.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Mini Vegan Strawberry Crumble
Ingredients
- 1/2 cup almond flour
- 3/4 cups oats, certified gluten-free if needed
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 3 tablespoons coconut oil, melted
- 2 cups sliced strawberries
Instructions
- Line a cupcake tray with 4 silicone cupcake liners. Preheat your oven to 325 degrees Fahrenheit.
- To prepare your crumble topping, add your almond flour, oats, and cinnamon to a small bowl and stir to combine. Add the maple syrup and coconut oil. Stir until combined. Set aside.
- Add your sliced strawberries evenly into your 4 prepared cupcake liners. Crumble your oat mixture evenly on top of the strawberries.
- Bake in your preheated oven for 19-21 minutes, until the strawberries are soft and crumble topping is golden brown. Let cool slightly before serving.
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