Sharing is caring!

Grain-free, paleo strawberry crumble uses almond flour and the natural sweetness of summer strawberries for a dessert that is healthful and easy to make!

paleo_strawberry_crumble_1-1

Happy Friday, my sweet readers! I have a treat for you today!

Remember our friend Julia? Of course you do – we were just oo-ing and ah-ing over her new cookbook last week with this Massaged Kale Salad with Creamy Blueberry Vinaigrette!

Well, she knows that things have been a little loco over here for me and offered to share a super fantabulous recipe with y’all today – how could I turn down that offer?? So, without further adieu…here she is with her Paleo Strawberry Crumble!

________________

Well hello there, EYHOites! Julia here from The Roasted Root – reporting back to say hello! 

You may remember me from my guest posts on Gluten-free Cranberry Orange Muffins, and Apple Cinnamon Crock Pot Oatmeal.  Our gal Stephie has also promoted both of my cookbooks right here, and has been a guest on my blog as well, so there has been a healthy amount of cross-pollination between Stephie Cooks and TRR.

True story: although we’re stuck like glue and are just the closest of friends, Stephie and I have actually never met in real life. I’m here in Lake Tahoe and she’s over yonder in Chicago, but we’ve been talking about meeting in the flesh for a couple of years.

Well…(cue drum roll) that’s finally going to happen!

At the end of September, I’m heading to Illinois to spend a few days with the lovely Stephie, her darling beau, and her amazing parents. I’m just giddy with excitement and I can’t wait to chit chat with my dear friend in person! 

(Interjection from Stephie: I CAN’T WAITTTT!)

paleo_strawberry_crumble

Stephie and I can both put away from serious dessert, which is why I thought I’d share a treat recipe with you today.

I find summer fruit always makes amazing baked goods, so I whipped up a  grain-free, naturally sweetened, paleo strawberry crumble. This is officially the crumble that needs no occasion because the recipe is so easy to make, and it’s actually quite healthful.

It’s the every day, all day, crumble on repeat crumble. The crumble for breakfast crumble. The crumble like no one’s watching crumble. The crumble because it’s my party and I’ll crumble if I want to crumble.

A couple of the ingredients for this recipe may seem unfamiliar or strange, but I assure you, they are easy to find in the natural food section of most grocery stores.

I used tapioca starch to thicken the strawberry filling, but you can replace it with corn starch. The crumble topping is made almost entirely of almond flour, which gives it a wonderful flavor (and protein!). A small amount of pure maple syrup is used to naturally sweeten this tasty treat.

And because we have decided Paleo Strawberry Crumble calories don’t count, we serve it up with a hefty scoop (or twelve) of ice cream.

If you’re looking to serve more than 3 people, I would recommend doubling the recipe, because this dessert is so easy to dole out in large portions. Plus, crumbles make scrumptious leftovers, so when in doubt: double up.

Many thanks to Stephie for having me back. It’s been a pleasure as always. Until next time, SC-ites, crumble like you mean it!

paleo_strawberry_crumble_2


Recipe inspired by Peach Crisp from Elana’s Pantry

Paleo Strawberry Crumble

Paleo Strawberry Crumble

Yield: 3-4 generous servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Grain-free strawberry crumble uses almond flour and the natural sweetness of summer strawberries for a dessert that is healthful and easy to make!

Ingredients

  • 4 cups strawberries, halved
  • 2 tablespoons tapioca starch
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure maple syrup

For the crumble topping

  • 1 cup almond meal/flour
  • ½ teaspoon kosher salt
  • 3 tablespoons coconut oil or grapeseed oil
  • 3 tablespoons pure maple syrup

Instructions

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, toss together the strawberries, tapioca starch, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
  • Mix together the ingredients for the toping in a mixing bowl. Evenly spread it over the strawberries and bake in the oven for 30 minutes, until the strawberries are juicy and bubbly and the topping is golden-brown.
  • Let stand for 10 minutes before serving with ice cream.
  • Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


     

    36 Comments

    1. Hey, hey, hey! Julia thinks we’re awesome. I think quirky is a better adjective, but we’ll go with awesome for now. And Julia–don’t forget you get to meet the beagles!! They are quite excited about this, too. Really! They are practicing their begging skills just for you. Meanwhile, I have all ingredients for this yummy, except for the strawberries, and it’s grocery shopping day, so guess what’s on the list! Sunday night snack right here.

    2. I love everything about this crumble! It is calling my name so loud I can’t stand it.

      That’s so fun that you two finally get to meet in person! It amazes me how many awesome friendships start from blogging. That’s probably what I love most about it.

    3. 1. you are hilarious 2. this looks amazing 3. i love how easy it is to make 4. id like to be your virtual friend, too. 😉

      1. I imagine that you could. You might need to adjust the amount of thickener and/or sweetener a bit depending on the fruit (peaches might not be as juicy as berries), but it should work nicely with other fruits.

    4. Hi there! We made this tonight with the exact proportions (my hubby is very good at following a recipe) and the “crumble” turned out very moist. Almost like a loose batter. I put it on top anyway, but it did not brown or solidify in baking, it stayed soft and amorphous–blending somewhat with the bubbly fruit. In making this recipe again, I would reduce the coconut oil by one T and make sure that there is enough almond meal to make it moist, but still crumbly. It was still delicious. Thanks for the great paleo idea. I have been missing desserts.

      1. Hi Suzanne – Thank you for the comment! I can’t tell you exactly what went wrong, since I have had a couple of other readers make this without any issues and sometimes even little things like the weather can affect how recipes turn out. That being said, next time I would add only as much liquid as it seems to need to become crumbly – you may need it all or you may not. Thank you so much for trying the recipe and I am glad that it tasted great even if it didn’t crumble quite perfectly. 🙂

      2. This same thing happened to mine and I didn’t have enough crumble to even cover the top. I’m an avid recipe follower so I was a little disappointed!

    5. I could just tuck right in to the entire pan! Looks delicious. Ahh you guys are going to have so much fun together! That is awesome.

    6. I see I’m a little late to this party, but I made this last night and it was FANTASTIC. I had some strawberries that were on their last leg to use up and found this on Pinterest. I didn’t have any tapioca starch so I used some coconut flour instead and it thickened up very well. My husband, who rolls his eyes when I try to make baked goods paleo friendly, also raved about it. Thank you for sharing!

    7. We picked 16 pounds of strawberries today so I was excited to find this recipe for my dessert. The crumbles turned out small and pasty more than crumbly and the strawberries became really soft and liquidy. At the end I had more of a warm compote than a crumble. I’d like to try it again though. Thoughts on what to change? And does it matter whether the coconut oil is solid or in liquid state?l

    8. This was great. I’ve made it twice and as someone who lives in a damp climate (Vancouver, BC) I had mushy crumble issues the first time around. Anyone else with the same issue can fix it by using one and a half cups of almond meal and only two tablespoons of coconut oil; it turned out much better the second time. I also used blueberries on the second round and it worked great 🙂 Thanks so much for this easy, yummy recipe!

    9. This is amazing! It’s the best paleo topping for fruit desserts I’ve found and I’m really loving it. I made the strawberry version above, and I’ve also made a peach and apple crumble. Thanks. Delish!

    10. I’m not one to comment on food blogs, but I need to tell you this is the most amazing dessert I’ve had in my life, and it is the most popular request in my house by a long shot! We usually eat it with homemade vanilla ice cream, and whether I double or triple the recipe, it will still be gone in a day (and there are only 2 people in our household). We’ve had legitimate fights about people taking more than their fair share (my partner thinks he can get more than half because he’s bigger than me, but I completely disagree… I need more because my poor little body is going to wither away!), it’s THAT good! Anyway, I’m serious when I say this is the best dessert I’ve ever had. It’s a perfect balance of flavor and sweetness (but not too sweet). The only thing I do differently is double the crumbles recipe, use a smidge less maple syrup, and use arrowroot powder instead of tapioca starch (same amount) since that’s what I carry in the house. I’ve also found that using frozen sliced strawberries from Sam’s Club gives it a great, if not better, flavor than fresh strawberries. Plus, having frozen strawberries in the freezer means I will always have “fresh” ingredients on hand. Thanks again!

        1. I have made this several times and have done the same, doubling the crumble. I enjoy this dessert as a perfect paleo dessert and even my non-paleo family members enjoy this great treat. WIth the increased topping, it is also easier to eat smaller portions and I can make this serve 6 and up to 8 if you put it with an ice cream or topping. Can’t wait to make it again with the strawberries just coming into season!

    Leave a Reply

    Your email address will not be published.