Easy Strawberry Crumble Pie {vegan}

This easy summertime pie is bursting with fresh strawberries and features an oat crumble topping!

Recently my little family went to a local farm to pick strawberries, and we came home with a huge amount of berries to enjoy. When I go fruit picking, I always look at it as a challenge to use up the produce in as many ways as I can – and to not let any fruit go to waste. Today’s strawberry pie recipe is the product of my recipe testing with my CT-grown berries.

I’ve always loved being a locavore, and hope to instill a love of eating locally and being connected to the food we eat in my daughter. Camryn had been iffy on eating fresh strawberries on their own, but when I put our haul of strawberries in front of her to snap a photo, she started going to town on them. It was worth letting her stain her onesie red to watch her double fist strawberries and shove them in her mouth as fast as she could!

Now, let’s talk about the recipe!

This pie is super easy to throw together, and it’s the perfect summertime sweet tooth indulgence.

To make it, first we cap and halve 6 cups of strawberries. Next, we toss them with cornstarch, cane sugar and a bit of fresh lemon juice. A lot of strawberry pie recipes call for tossing the berries with a load of sugar, but I like to let the fruit shine here and use 1/4 cup of sugar.

If you want to make your own pie crust by all means go for it, but for the sake of easiness, the recipe calls for a pre-made pie shell. My go-to frozen pie shell brand lately is Wholly Wholesome, which makes their crusts with only a few ingredients.

With just the crust and berry filling, this pie would already be delicious, but the addition of a streusel topping takes the pie up a notch.

The crumble is made with whole wheat flour, coconut oil, oats, brown and cane sugars, and fine sea salt. To make it, we combine the dry ingredients, then mix in melted coconut oil and stir until it’s combined evenly. Easy peasy stuff!

The only time consuming part of making this pie is letting it bake. Once it’s thrown in the oven, it takes 50-60 minutes for the strawberries to get gooey and the oat crumble to turn that golden toasty color.

I brought this dessert to a family dinner recently, and we practically inhaled the pie!

I love adding either whipped cream or a scoop of ice cream to top off a slice. Pictured in this post, I topped the pie slice with So Delicious Very Vanilla cashewmilk frozen dessert.

I hope that you try this recipe, and if you do, let me know what you think!

Easy Strawberry Crumble Pie {vegan}

Foodie Loves Fitness

5 from 1 vote

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 8

Calories 340 kcal

Ingredients

  

1x2x3x

• 1- 9 inch pie shell
• 6 cups fresh strawberries
• 3 TBSP cornstarch
• 1/4 cup cane sugar
• Juice from 1/4 medium lemon

For the crumble topping

• 1/2 cup whole wheat flour
• 1/2 cup dry oats
• 1/3 cup melted coconut oil
• 1/4 cup brown or coconut sugar
• 1/4 cup cane sugar
• 1/4 TSP fine sea salt

Instructions

 

• Preheat oven to 400 degrees. Place the pie shell on a baking sheet.
• Cap and halve the berries. Toss in a bowl with the cane sugar, cornstarch and fresh lemon juice.
• Spoon the berries into the pie crust.
• To make the crumble, combine all dry ingredients. Pour in the melted coconut oil and stir well to combine evenly. Spoon the crumble on top of the strawberries.
• Cover with foil, then bake for 30 minutes. Remove foil and cook for another 20 minutes, or until the strawberries and gooey and tender and the crumble topping is golden brown.
• Cool slightly before cutting into slices. Serve with your favorite vegan ice cream or whipped cream!

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 11gFiber: 3.5g

Tried this recipe?Let us know how it was!

Tell me… Do you like to eat fruity pies warm or cold? 

We had this debate while enjoying the pie at my family dinner. I always like to warm up pies, but my husband and dad said they prefer them cold.