Strawberry Pecan Crumble by Leah's Plate

I have a huge obsession with crumbles! I love making a light and healthy version that is a guilt-free dessert. It is so healthy that you can even enjoy it for breakfast (which I often times do). I decided to bake a crumble using strawberries and pecans which pair so nicely together. I also love the taste of baked strawberries. It’s also vegan and gluten-free so everyone can enjoy it!

This recipe is really easy to make. The first step is to simply chop up the strawberries and place them in a lightly greased ramekin (I greased mine with this coconut oil spray) and splashed some lemon juice over the strawberries.

Strawberry Pecan Crumble by Leah's Plate

The second step is to make the crumble topping by simply combining the oats, pecans, coconut flakes, cinnamoncoconut oil and maple syrup into a food processor and processing for about 30 seconds. You still want some chunky pieces, so don’t process it until is is smooth.

Strawberry Pecan Crumble by Leah's PlateStrawberry Pecan Crumble by Leah's Plate

You then pour the crumble mixture on top of the strawberries and bake in the oven for 20 – 30 minutes (until the topping is golden) at 350 degrees fahrenheit. I like to serve it with some yogurt (dairy-free if necessary) or coconut ice cream.

Strawberry Pecan Crumble by Leah's PlateStrawberry Pecan Crumble by Leah's Plate

Strawberry Pecan Crumble - a #vegan & #glutenfree dessert that's healthy enough to eat for breakfast!Click To Tweet

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350 - Strawberry Pecan Crumble (Vegan & Gluten Free)
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Strawberry Pecan Crumble (Vegan & Gluten-Free)

  • Author: Leah's Plate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast, Snack Dessert
  • Cuisine: Vegan, Gluten-Free
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Ingredients

  • 1 cup strawberries (washed and cut into small pieces)
  • 2 tbsp fresh lemon juice
  • 1/4 cup oats
  • 1/4 cup pecans
  • 1/8 cup shredded coconut flakes
  • 1/2 tsp cinnamon
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup

Instructions

  1. Preheat oven to 350F.
  2. Grease a small ramekin with coconut oil.
  3. Wash and cut the strawberries into small pieces and add them into the ramekin with the lemon juice.
  4. Next make the crumble topping by adding the oats, pecans, coconut flakes, cinnamon, coconut oil and maple syrup to a food processor and process for 30 seconds, or until everything is well combined.
  5. Pour the crumble mixture over the strawberries and place in the oven for 20 to 30 minutes (until the topping is golden).
  6. Remove from the oven and allow to cool for 5 minutes. Serve with yogurt or ice cream.

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