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!
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!)
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!
Recipe inspired by Peach Crisp from Elana’s Pantry
Paleo Strawberry Crumble
Ingredients
- 4 cups strawberries halved
- 2 tablespoons tapioca starch
- 2 teaspoons 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
Want to save this recipe for later?
We'll email you a link so you can come back to it later! Plus, we'll send new recipes right to your inbox weekly.
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.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
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.
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. 🙂
Can you Use coconut flour and reg corn starch
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!
Sometimes it isn’t easy being an adult. I am proud of you! I am also laughing, because I can see why—because of the photos you so valiantly took—-why you wanted to eat it.
I pinned it.
Crumbles are my favourite!! I love me a good crumble. Never thought of doing a grain-less crumble though.. I shall have to give this one a try!!
That topping looks soooo good! I love fruit crumbles and strawberries are always a great choice 🙂
Could I substitute the strawberries with another fruit? Maybe peaches or blueberries?
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.
So so fun you to get to meet! I’m sure the giggles and the good eats will be flow freely. Gorgeous crisp too!
I’m dieting now in preparation. 😉
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. 😉
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.
That truly is one of the best things about blogging! 🙂
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.