Strawberries are the quintessential spring fruit, bursting with juicy sweetness and bright colour. Just one serving – about eight berries – provides more vitamin C than an orange. Strawberries also have minerals such as calcium, iron, potassium, folate, and magnesium, along with antioxidants called anthocyanins. As one of the first fruits to ripen after winter, they are a true symbol of the season. April is all about spring vegetables too – asparagus and artichokes are at their peak, snap peas begin to make an appearance, as well as young carrots with their fern-like carrot tops, and fava beans. Garlic, onions, leeks, and fennel are thriving, as are the first spring radishes. Spring fresh fruits include strawberries, blueberries, and mangoes. Shop local markets to gather the freshest in springtime.
STRAWBERRY CRUMBLE
An easy Strawberry Crumble recipe to celebrate summer and enjoy a delicious dessert ready in less than 30 minutes. Plus, this crumble recipe is also vegan, gluten-free, and dairy-free to share with everyone.
Ingredients
- 4 cups strawberries – fresh or frozen
- 1/2 tablespoon corn starch – or arrowroot flour
- 1 tablespoon brown sugar – or coconut sugar
- 1 teaspoon lemon juice – optional
Crumble Toppings
- 1/2 cup old-fashioned rolled oats
- 1/2 cup flour of choice – all-purpose flour, oat flour, almond flour, or gluten-free flour blend
- 1/4 cup brown sugar – packed or coconut sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/3 cup coconut flakes or chopped walnuts/almonds
- 5-6 tablespoons coconut oil or softened dairy-free butter
Instructions
Preheat oven to 350°F (180°C). Slightly oil an 8-inch x 8-inch square pan. Set aside. Core the strawberry stems and cut each strawberry into large bites or keep whole if preferred. Place the strawberries into a large mixing bowl with corn starch, sugar, lemon juice, and stir to coat. Spread evenly into the baking dish. Strawberries bake really fast, even if they overlap. Set aside. In another mixing bowl, mix flour of choice, rolled oats, coconut flakes (or chopped nuts), sugar, vanilla, and cinnamon. Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture. Start with 5 tablespoons of soft coconut oil and add the extra one if too dry. Sprinkle over the strawberries in the pan. Bake for 25-30 minutes or until the fruits are cooked, bubbly, and the top is cooked and crispy. Serve with a dollop of dairy-free ice cream or whipped cream. Store in refrigerator for up to three days.