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vegan strawberry crumble
3min read

Vegan Strawberry Crumble

by Valentina Concordia

3min read

This juicy, saucy, crunchy and buttery vegan strawberry crumble feels just as rewarding and exciting as a pie, but requires a fraction of the effort and time. It calls for around ten minutes of active work time, and doesn’t demand any rolling, chilling and blind baking. 

The strawberries in the filling are responsible for the jammy and juicy filling here, but you could swap them with other berries or stone fruit and adjust the quantity of sweetener accordingly. Blackberries and raspberries require slightly more sugar, compared to blueberries and ripe peaches or nectarines. Although the sugar quantity can be decreased to suit your taste, it plays a huge role in thickening the juices of the berries (along with the cornstarch) and ensuring the filling is jammy as opposed to runny so I’d avoid trying to make an unsweetened crumble. 

Prep Time

10 mins

Cook Time

50 mins




600g strawberries, halved  
70g caster sugar 
1 lemon, juiced
10g cornstarch 
¼ tsp salt 

120g plain flour 
70g oats
50g granulated sugar 
½ tsp salt
95g cold plant based butter, cubed



Preheat the oven to 180˚C fan/200˚C conventional.


In a large bowl, combine the strawberries, sugar, lemon juice, cornstarch and salt. Use a spatula or spoon to toss the ingredients together until combined, then set them aside while you prepare the topping. 


Into a separate bowl, add the flour, oats, sugar and salt and use your hands to combine the ingredients. Add the cubed butter, and use your hands to press the butter into the flour mixture for 3-4 minutes, until the butter is evenly distributed amongst the flour and oats. 


Next, spoon the strawberry layer into a baking dish. Use your hands to sprinkle all of the crumble layer evenly over the strawberries. 


Bake the crumble for 45-50 minutes, until the crumble layer is golden brown and the fruit is bubbling. Let cool for 10 minutes before serving.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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