Clean Strawberry Poppy Seed Crumble
Yields: 9 slices
Sweet strawberries paired with a buttery oat and poppy seed streusel—now that’s hard to beat! Serve it plain for breakfast or à la mode for dessert! Cover and store any leftovers in the refrigerator for up to 5 days.
  • ¾ cup (75g) old-fashioned oats (gluten-free, if necessary)
  • ¼ cup (30g) whole wheat or millet flour
  • 1 tbsp (8g) poppy seeds
  • 1 ½ tbsp (21g) unsalted butter, melted and cooled slightly
  • 2 tbsp (30mL) agave
  • 6 cups (840g) frozen unsweetened strawberries, thawed slightly and diced
  • 3 tbsp (24g) cornstarch
  1. Preheat the oven to 350°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the crumb topping, stir together the oats, flour, and poppy seeds in a medium bowl. Add in the butter and agave, stirring until fully incorporated.
  3. To prepare the filling, toss together the diced strawberries and cornstarch in a large bowl. Spread into the prepared pan, pressing down gently with a spatula. Evenly sprinkle the crumb topping over the strawberries.
  4. Bake at 350°F for 50-60 minutes, or until the juices are bubbling around the edges. Cool completely to room temperature before chilling for at least 3 hours.
Notes: For a vegan version, substitute Earth Balance Buttery Spread.

Honey or maple syrup may be substituted for the agave.

If using fresh strawberries, you may be able to reduce the baking time by 5-8 minutes.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at