Almond Flour Strawberry Crumble

Name: Almond Flour Strawberry Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 4 cups fresh ripe strawberries; 2 Tbsp tapioca flour; 1 Tbsp fresh lemon juice; 2 Tbsp pure maple syrup; 1 cup finely ground almond flour; ½ teaspoon kosher salt; 3 Tbsp coconut oil; 1 tsp pure vanilla extract; 3 Tbsp pure maple syrup

User Reviews

4.7

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 Servings
Calories
381 kcal
Course
Dessert
Cuisine
American

Almond Flour Strawberry Crumble

Tyler Espinosa

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This Almond Flour Strawberry Crumble recipe is a delicious dessert the whole family will love! Ideal for those with dietary restrictions or just anyone who enjoys strawberry desserts, this simple recipe is vegan, grain-free, dairy-free and refined sugar-free. Serve it with vanilla ice cream for a real good time!

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Ingredients

Servings

Strawberry Filling:

4 cups fresh ripe strawberries halved
2 Tbsp tapioca flour
1 Tbsp fresh lemon juice
2 Tbsp pure maple syrup

Grain-Free Crumble Topping:

1 cup finely ground almond flour
½ teaspoon kosher salt
3 Tbsp coconut oil melted*
1 tsp pure vanilla extract optional
3 Tbsp pure maple syrup

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Instructions

Preheat the oven to 350 degrees Fahrenheit
In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer the strawberry filling mixture to an 8” x 8” baking pan.
Mix together the ingredients for the crumble topping in a mixing bowl. Evenly spread the crumble topping mixture over the strawberries and bake in the oven for 25 to 35 minutes, or until the strawberries are juicy and bubbly and the crispy topping is golden brown.
Serve this paleo strawberry crumble warm with a scoop of vanilla ice cream!