Celebrate the season with this quick and easy summer dessert! Made with fresh strawberries and a simple crumble base and topping – this Vegan Strawberry Pretzel Crumble will be your new favourite summer treat.
Summer is always such a fun food season. The sun is shining, the BBQs are hot, and the flavours are next level. It’s a season packed with fresh, seasonal produce and nothing beats some locally grown berries. What better way to enjoy them than in a quick and easy vegan crumble?
Enjoy for breakfast or dessert with a scoop of ice cream. This Vegan Strawberry Pretzel Crumble is the perfect combination of salty and sweet. Fresh seasonal strawberries are packed between layers of butter-y crumble and finished with crushed pretzels.
Why you’ll love this recipe:
- Packed with fresh seasonal fruit.
- Quick and easy to whip together.
- Perfect for a large gathering.
Top tips for making vegan crumble:
- Use softened butter. Making a crumble requires combining the butter with flour and sugar int he crumble which is very difficult to do when the butter is super cold. Let the butter come to room temperature for easier combining.
- Pack down the base. The base is the same as the crumble on top. When adding to the baking pan use the back of a measuring cup to really pack it down. This will make a great bake for the crumble.
- Use fresh, local strawberries. The best part of this recipe are the flavourful seasonal strawberries in the centre. Where possible we recommend grabbing fresh strawberries from a local seller for the best flavour.
- Bake until golden brown. You’ll know the crumble is baked when the top is a nice golden brown and the filling is bubbly.
- Let cool completely. Before slicing or scooping the strawberry crumble it’s best to allow it to come to cool completely at room temperature. You can serve it warm, though it will be more delicate so be careful.
- All-Purpose Flour – We use unbleached all-purpose flour in our recipes and often the store brand option.
- Pretzels – Have some leftover bits and pieces of broken pretzels? This is the perfect recipe for that! Any shape pretzel will do, they’ll be crushed in this recipe.
- Oats – We used old-fashioned rolled oats for this recipe, but most oats should work.
- White & Brown Sugar – If you live in Canada most sugar is vegan-friendly. If you like outside of Canada you may want to look into vegan-friendly sugar, if bone char in sugar production is of concern to you.
- Vegan Butter – We use the Becel Plant-Based Unsalted Baking Sticks in this recipe.
- Flax Egg – A flax egg is the combination of 1 tablespoon of ground flaxseeds and 3 tablespoons of lukewarm water. Then let it sit until thickened to an egg-like consistency.
- Strawberries – We recommend finding some locally grown fresh strawberries for this recipe, but as long as they are fresh you are good to go. Frozen won’t work for this recipe.
- Lemon Juice – Adds the perfect amount of tartness to balance out the sweetness int he strawberries. Any fresh citrus juice will work.
- Cornstarch – Don’t skip this, this is what makes the strawberry filling thick and easier to slice and scoop.
- Chia Seeds – Love adding chia seeds as an additional thickening agent for the filling and extra nutrients. You can substitute this with an additional 2 tablespoons of cornstarch if you don’t have chia seeds.
Other vegan desserts you’ll love:
How to make Vegan Strawberry Pretzel Crumble:
Vegan Strawberry Pretzel Crumble
- 240 g (2 cups) all-purpose flour
- 96 g (1 cup old-fashioned oats
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) brown sugar
- 226 g (1 cup) vegan butter
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
- 30 g (½ cup) crushed pretzels
- 450 g strawberries, quartered
- 50 g (¼ cup) granulated sugar
- 2 tbsp lemon juice
- 40 g (4 tbsp) cornstarch
- 26 g (2 tbsp) chia seeds
Before You Start:
- Make the flax egg by combining ground flaxseed and lukewarm water. Mix and set aside to thicken.
- Preheat oven to 375°F and line a 9×9 baking pan with parchment paper.
To make crumble:
- Combine all-purpose flour, oats, both sugars, melted vegan butter, and flax egg in a medium bowl. Mix until combined.
- Scoop 2/3 of the crumble mixture into the lined baking sheet. Using the back of a measuring cup press the mixture firmly into the pan.
To make the strawberry filling:
- Combine chopped strawberries, granulated sugar, corn starch, chia seeds, and lemon juice in a bowl. Set aside.
To make the strawberry crumble:
- Fold crushed pretzels into the remaining crumble mixture.
- Layer strawberries on top of the crumble layer pressed into the pan.
- Top with remaining crumble mixture and gently press it into the strawberry layer. Don’t press too hard, as you still want the topping to look like a crumble.
- Bake in preheated oven for 45-50 minutes or until the top is golden brown and the strawberry filling is bubbling.
- Let the crumble cool completely before serving.