Strawberry Lemon Cashew Crumble Squares (Printable Version)
Tangy-sweet layered squares with juicy strawberries, lemon cashew cream, and golden oat crumble topping.
# What You'll Need:
→ Crumble Base and Topping
01 - 1½ cups rolled oats (certified gluten-free if needed)
02 - 1 cup almond flour
03 - ½ cup coconut sugar
04 - ½ teaspoon sea salt
05 - ½ teaspoon ground cinnamon
06 - ½ cup coconut oil, melted
07 - 2 tablespoons maple syrup
→ Strawberry Layer
08 - 2 cups fresh strawberries, hulled and chopped
09 - 2 tablespoons maple syrup
10 - 2 teaspoons cornstarch
11 - 1 teaspoon lemon zest
→ Lemon Cashew Cream
12 - 1 cup raw cashews, soaked at least 2 hours and drained
13 - ¼ cup freshly squeezed lemon juice
14 - 2 tablespoons maple syrup
15 - 1 teaspoon vanilla extract
16 - ¼ teaspoon sea salt
17 - 2–3 tablespoons water (as needed for blending)
18 - 1 teaspoon lemon zest
# How To Make:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, combine oats, almond flour, coconut sugar, sea salt, and cinnamon. Pour in melted coconut oil and maple syrup, stirring until the mixture becomes crumbly and evenly moistened. Set aside 1 cup for the topping.
03 - Transfer the remaining crumble mixture into the prepared pan and press firmly into an even, compact layer across the bottom.
04 - Toss the chopped strawberries with maple syrup, cornstarch, and lemon zest in a bowl until evenly coated. Spread the mixture in a uniform layer over the pressed base.
05 - Combine soaked cashews, lemon juice, maple syrup, vanilla extract, sea salt, water, and lemon zest in a high-speed blender. Blend until completely smooth and silky, adding more water a tablespoon at a time if needed to reach a spreadable consistency.
06 - Pour the lemon cashew cream over the strawberry layer and spread into an even surface using a spatula.
07 - Scatter the reserved crumble mixture evenly across the top of the cashew cream layer.
08 - Bake for 35 minutes, or until the topping is golden brown and the edges are gently bubbling.
09 - Let cool completely in the pan, then refrigerate for at least 1 hour before slicing into 12 squares for clean, neat edges.
# Expert Advice:
01 -
- The cashew cream tastes rich and indulgent but hides zero dairy, which surprises everyone at the table.
- Three distinct layers mean every square delivers a crunch, a tang, and a burst of berry sweetness in one bite.
02 -
- Under soaked cashews will leave gritty specks in your cream, so if you forget to soak them, pour boiling water over them and wait fifteen minutes as a shortcut.
- Slicing warm squares guarantees a messy crumble disaster, so fight the urge and let the fridge do its work.
03 -
- Toast the oats in a dry skillet for five minutes before mixing the crumble and the entire pan will taste deeper and more complex.
- Use the back of a cold spoon to taste the cashew cream before spreading it, adjusting lemon juice or syrup until it sings on your palate.