Strawberry Crumble (Warm, Fruity, Crunchy)

To make a gluten-free Strawberry Crumble, substitute the all-purpose flour with a gluten-free flour blend. You can also use certified gluten-free oats to ensure the crumble topping is safe for those with gluten sensitivities. The rest of the recipe remains the same, allowing you to enjoy this delicious dessert without any gluten.

If you're looking for nut-free options, you can replace walnuts with seeds like sunflower seeds or pumpkin seeds. Alternatively, you can use pecans or almonds if you still want a nutty flavor. Just chop them up similarly to how you would with walnuts, and mix them into the crumble topping.

To store leftover Strawberry Crumble, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Just make sure to wrap it tightly in foil or freezer-safe containers, and it can last for up to 3 months. Reheat in the oven for the best texture.

Strawberry Crumble pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. You can also serve it with a drizzle of chocolate sauce or a sprinkle of fresh mint for a refreshing touch. For a more indulgent experience, consider adding a side of custard or a berry compote.

To adjust the sweetness of your Strawberry Crumble, you can reduce the amount of brown sugar in both the crumble topping and the strawberry filling. Alternatively, if you prefer a sweeter dessert, you can add a bit more sugar or even some honey or maple syrup. Just remember to taste the strawberry mixture before baking to ensure it meets your sweetness preference.