Strawberry Crumble (GF, DF, plant-based)

In celebration of Earth Day this year I partnered with my friends at One Degree Organics to bring you this amazing Strawberry Crumble!


We got the juiciest, sweetest strawberries from our local farm for the filling (thank goodness for strawberry szn!) For the base of the crumble we used our favorite gluten-free sprouted oats (better nutrient-absorption) from One Degree Organics.

One Degree Organics not only is an amazing company that practices sustainable plant-based farming techniques., but they also just got certified glyphosate-free! Glyphosate is the most used pesticide IN THE WORLD & is extremely toxic to our health. So it’s huge to be able to support companies making it a top-priority to attain this certification! On top of that, you can go on the One Degree Organic website & literally see where every single ingredient they source is from around the world, which is amazing!





2 cups chopped strawberries

1 tbsp pure organic maple syrup

1 tbsp coconut sugar

1 tbsp arrowroot powder

1 tbsp freshly squeezed orange juice


1/3 cup One Degree Organic’s GF sprouted oats

3 tbsp almond flour

2 tbsp arrowroot powder

3 tbsp coconut sugar

2 tbsp unsweetened coconut flakes

1/3 cup cold coconut oil 

1/2 baking powder

1/4 tsp pink salt

1/2 tsp ground cinnamon


Preheat your oven to 375. Spray two ramekins with avocado oil or coconut oil (I used size 4.8 x 0.8) Place on a baking sheet & set aside.

In a medium bowl mix together your filling ingredients.

In a separate medium-sized bowl, whisk together all your topping ingredients (except the coconut oil.) Once dry ingredients are well-combined, add in your cold coconut oil & combine until mixture forms into little pea-sized balls.

Fill your ramekins with the strawberry filling mixture. Crumble on the topping. Place entire baking sheet into oven (make sure you place ramekins on baking sheet incase the filling bubbles over.)

Let cook for 25-30 minutes. Remove from oven. Cool for 10-15 minutes & enjoy!