5tablespoonsbrown sugaror cane sugar, coconut sugar or white sugar
6tablespoonsmelted vegan buttersalted (if using unsalted, add a pinch of sea salt)
Preheat oven to 375°F/190°C.
In your 8x8 baking dish, stir together the 4 tablespoons of sugar, 3 tablespoons Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sea salt. Add the strawberries and toss to coat completely. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.
In another bowl, mix together the oats, remaining 3/4 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and 5 tablespoons sugar. Pour over the melted butter and mix until bit by bit until a crumble forms. You can use your fingers to clump it together in bits too. Don't over mix it.
Top the strawberries with the oat flour mixture, covering everything entirely.
Putting it All Together
Bake for 30 minutes, then broil on low for a few minutes until top is golden brown.
Allow to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result!
If you're using very fresh and tart strawberries, feel free to increase the sugar in the filling by 1 or 2 tablespoons. You can always taste a small amount of it after the ten minute rest period to see if it'll be sweet enough for you!
If you’re using frozen strawberries, let them thaw completely first. You can drain off the excess liquid, or add in a few more tablespoons of flour until it looks like in the photos.
If you want a thicker crisp, feel free to make a little bit more to cover it up even more!
If you’re not gluten free, you can use Bob’s Red Mill Unbleached White All Purpose Flour.
You could also use individual ramekins to make this - I would split it between 4-5 individual ones.