INGREDIENTS

CRUMBLE TOPPING 

• 200g oat flour
• 40g ground almonds
• 65g cornflour
• 135g vegan butter
• 75g coconut sugar

FILLING 

• 200g strawberries cut into slices
• 2 tbsp ground almonds

METHOD

1. In a bowl add the oat flour, ground almonds, corn flour and coconut sugar and mix together.
2. Using your hands, cut the butter in with the oat mix until you get nice clumpy bits.
3. Add the sliced strawberries along with the ground almonds into a pan and then top with the crumble topping and some slivered almonds.
4. Pop into a pre heated oven at 170c for approx 30 minutes or until golden on top and cooked through.
5. Serve with coconut yoghurt