Vegan Strawberry Crumble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked strawberries with a buttery oat and pecan crumble topping, served with coconut cream. Warm, fruity, and crunchy with a tender berry base. A summer dessert that's entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 16-ounce containers strawberries, hulled and halved (quartered if large)
- Juice of half a medium lemon
- 2 tablespoons white whole wheat flour
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup old-fashioned rolled oats
- 1/2 cup white whole wheat flour
- 1/2 cup chopped raw pecans
- 1/2 cup lightly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- Whipped coconut cream (for serving)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 166mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.