Enjoy a sweet treat with this summer picnic vibes Strawberry Crumble, vegan style. Served warm with a healthy scoop of NO BULL Vanilla Bean ice cream, this classic dessert is too easy to mess up, and always delicious!
Note, if you like tart flavors, reduce the sugar component. If you have a very sweet tooth, increase it to
taste.
INGREDIENTS:
60g Vegan butter (We like this one by MiYOKO’s Creamery)
2-3 lbs strawberry
1 tbsp caster sugar
1 ¼ cup whole meal plain flour
1 ¼ cups rolled oats
2 tbsp ground cinnamon
2 tbsp brown sugar
1 tbsp almond butter
A dash of lemon juice
INSTRUCTIONS:
Pre-heat oven to 350°F. Spray an oven-proof dish with olive oil.
Add the strawberries, castor sugar, and lemon juice to the dish.
Prepare the topping by combining the oats, brown sugar, cinnamon and flour in a bowl. Add the vegan
butter and almond butter (it’s easier if the butter isn’t chilled and hard). Use your fingers to rub the
mixture together until it starts to clump into a crumbly finish. Leave it coarse. Don’t over mix it.
Cover the strawberry with the dry mixture and bake for about 30 mins or until the top is golden brown and
you can see saucy juice bubbling up from the sides.
Serve warm with NO BULL dairy-free Vanilla Bean ice cream atop.