Gluten Free Vegan Strawberry Crumble

Gluten free vegan strawberry crumble with Valsoia Soya Gelatoa

I am a big fan of desserts, in all shapes, sizes and flavours. However, since opting for a plant-based diet, I do find it a struggle to enjoy desserts with my family and friends that don’t contain dairy products in them. So I have decided to veganise my own desserts and since the vegan trend is growing there are tons more products out in the market that assist me on my journey.

My kids are huge fans of crumbles. I have made rhubarb and apple crumbles, and lots of desserts with fruit so I thought I’d go for the strawberry version this time and have come up with a recipe that contains no animal products in them.

Gluten free vegan strawberry crumble with Valsoia Soya Gelato

Of course, each ingredient can be substituted with whatever ingredient you’re comfortable with. A strawberry crumble goes really well with ice cream on top so I found a lovely soya ice cream version from Ciao Gusto called the Valsoia Cream and Sour Cherry Soya Gelato and topped with Fabbri Minitopping Wild Strawberry Syrup, which completed the deliciously sweet strawberry crumble. Ocado is currently promoting a bundle offer at the moment where if you buy 1 Valsoia ice cream and 1 Fabbri syrup you will get 20% off. If you’re a fan of Italian products, which I definitely am, then Ocado has a special tab which brings together over 30 of Italy’s most popular brands, so you can find what you’re looking for in the same place. Many of the brands are still owned and run by the same families who established them, so they’re super authentic.


So without further ado, here is my decadent Gluten-free vegan strawberry crumble!

Gluten Free Vegan Strawberry Crumble

Gluten free vegan strawberry crumble with Valsoia Soya Gelato

Ingredients

Gluten free vegan strawberry crumble - ingredients

For the base

  • 600g Strawberries / 2 Packets
  • Just over 2 tbsps of Coconut Palm Sugar
  • A knob of melted butter
  • 2 tbsps. Fabbri Minitopping Wild Strawberry Syrup

For the crumble

  • 50g Oats
  • Just over a ½ cup of rice flour
  • Just over ½ cup fo Coconut Palm Sugar
  • 65 Pecan nuts
  • 8 ½ tbsps. Of dairy free butter
  • Pinch of salt

Top with 2 scoops of Valsoia Cream and Sour Cherry Soya Gelato

Method

  • Preheat the oven to 180C/356F/GM4
  • Find an ovenproof dish – I used a lovely oval one which was perfect
  • Remove the stalks and slice the strawberries uniformly and into a similar thickness. Place at the bottom of the baking tray, next to each other.
Slice the strawberries uniformly
Place uniformly on the baking tray
  • Add the 2 tbsps of Coconut Palm Sugar, a knob of melted butter and 2 tbsps of Fabbri Minitopping Wild Strawberry Syrup over the strawberries and mix well. Place the tray to the side.
Add the brown sugar to the strawberries
Spread the melted butter over the strawberries
Add the Fabbri Minitopping Wild Strawberry Syrup to the srawberries
Strawberryes on baking tray
  • Find a food processor
  • Add everything in this order – flour
Add the flour to the food processor
  • Sugar
Add sugar to the food processor
  • Oats
Add the oats
  • Nuts
Add the pecan nuts to the food processor
  • and butter
Add the butter to the food processor
  • With the oats, nuts and butter, pulse until you get a crumbly, sandy consistency
Make the crumble
  • Add the crumble mixture to the top of the strawberries and smooth over until the strawberry mixture is covered
Spread the crumble over the strawberry mixture
Spread the crumble over the strawberry mixture
  • Place in the oven and bake for 25 minutes or until the crumble is golden and the liquid from the strawberries is bubbling
Gluten free vegan strawberry crumble baked!
Gluten free vegan strawberry crumble baked!
Gluten free vegan strawberry crumble baked!
Gluten free vegan strawberry crumble baked!
  • Serve straight away with a scoop – or two – of Valsoia Cream and Sour Cherry Soya Gelato!
Valsois soya gelato on top of the Gluten free vegan strawberry crumble baked!
Valsoia soya gelato
  • For extra indulgence add some more of the Fabbri Minitopping Wild Strawberry Syrup on top!
Gluten free vegan strawberry crumble baked! Add some Fabbri Wild Strawberry syrup!
Gluten free vegan strawberry crumble baked!
Gluten free vegan strawberry crumble baked!

*Collaborative feature post with Ciao Gusto*

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Leyla Preston (595 Posts)

Leyla Preston is the owner and Editor of Motherhood Diaries global magazine for parents. Leyla is a busy mother of two even busier boys; Aron, 8, and Aidan, 7. When Leyla isn’t feeding, managing a gazillion tasks or cleaning the infinite mess at home, she is busy working on this magazine and a new cooking channel coming very soon – no rest for the wicked! You can follow Leyla on Twitter (@M_Diaries) or join the busy Motherhood Diaries Facebook group where all mums get together and share stories and solutions with one another: https://www.facebook.com//groups/motherhooddiaries/