Strawberry Chocolate Crumble
This classic dessert is amplified with a scrumptious chocolate topping that can be made year-round using frozen strawberries.
Ingredients
- 7 cups7 cups7 cups Strawberries, Sliced, Sliced
- 1 cup1 cup1 cup Cinnamon Sugar Cookie Pecan Butter (click for recipe)
- .333 cup.333 cup.333 cup Honey
- .25 tsp.25 tsp.25 tsp Nutmeg
- .25 tsp.25 tsp.25 tsp Ground Cinnamon
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 3.5 Tbsp3.5 Tbsp3.5 Tbsp Cornstarch
- 15 oz15 oz15 oz Chocolate Cake Mix, boxed, Devil's Food variety
- .5 cup.5 cup.5 cup Almond Flour
- .5 cup.5 cup.5 cup Plant Based Butter, Melted
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven 325 degrees.
- Grease a 9 x 13-inch baking dish with dairy-free butter or refined coconut oil.
- In a large mixing bowl, combine strawberries (Fresh or Frozen), Granulated Sugar, honey cinnamon, nutmeg, vanilla, and cornstarch together. Set Aside.
- In a separate bowl, mix together cake mix, almond flour, and dairy-free butter until it comes together into a nice crumb.
- Pour strawberry filling into your baking dish.
- Cover the strawberry filling evenly with the chocolate crumble mixture.
- Bake for 45-50 minutes or until the filling starts to bubble along the edges.
- Serve the crumble warm or at room temperature and top with chocolate or vanilla ice cream.
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About This Recipe
Baked Goods Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan VegetarianRecommended for You
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