Paleo Strawberry Crumble

You. all.

You’re looking at the strongest display of self-control I have ever exhibited.

Paleo Strawberry Crumble (gluten-free, grain-free, naturally sweetened and healthy)

As in, it took every ounce of will-power to not consume my blog post before I could complete the photography task.

You’re also looking at that time I ate dessert in the middle of the day.

Without shame.

Shamelessly.

I did save some of the crumble for my friends. And let me tell you, I experienced serious cognitive dissonance over that. Meaning I didn’t want to share. And yet, I knew I should. Because sharing is caring. And so I did.

Paleo Strawberry Crumble (gluten-free, grain-free, naturally sweetened and healthy)

Here’s the skinny on this baby baluga: This crumble is gluten-free, grain-free, naturally sweetened, vegan, paleo, and healthy for you! Dessert-for-breakfast healthy for you. This-dessert-is-so-healthy-for-me-I’m-going-to-eat-a-second-dessert-to-cancel-out-all-the-health-benefits-from-dessert-number-one healthy for you.

So you should probably make it, then eat it. Probably share it. But mostly eat it.

Paleo Strawberry Crumble - grain-free, refined sugar-free, and healthy! | TheRoastedRoot.net #dessert #glutenfree

Major recommendation: serve this strawberry crumble with the Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream I showed you yesterday.

I’m guest posting over at Eat Your Heart Out (now Stephie Cooks) today! Go get yourself some Paleo Strawberry Crumble and say hi to my girl, Stephie!

Paleo Strawberry Crumble

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients

Strawberry Filling:

Grain-Free Crumble Topping:

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
  3. Mix together the ingredients for the crumble topping 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.
  4. Let stand for 10 minutes before serving with ice cream.

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Comments

  1. Taylor @ Food Faith Fitness

    I applaud you because, considering that I am considering eating these pictures, I would not have been able to resist the real thing. You’re a superhero.
    This is ah-may-zing. Gettin’ the recipe and pinnin’!

    1. Julia Post author

      My trick to not eating the entire thing was to stop mid-photo session to text my girlfriends to tell them I was shoving their faces with dessert that night. Apparently text messages are the highest form of accountability. Anyhoo, it worked, so perhaps I should employ this method for all of my photo shoots 😉

      You and your huberoni would love this cumble, my dear! Hope you try it!

  2. Julie

    So, seriously, I saw this and thought, hey! I want that for breakfast today. Sadly, it’s cereal until I can get to the grocery today (assuming it’s not storming, because then I won’t go. I’m a rain wuss). Can’t wait until we get to mix things up together in my kitchen!! Woo!!!

    1. Julia Post author

      Can’t blame you for not wanting to face the rain. Which reminds me: should I get galoshes before heading to IL? Is September a rainy time of year there? We’re going to make all of the foods that could double as both dessert and breakfast while I’m there.

    1. Julia Post author

      Thanks, Olivia! Plain ol’ oatmeal has its merits too…we wouldn’t want to de-sensitize ourselves to normal breakfast food by eating this here crumble for breakfast all the days 😉

    1. Julia Post author

      Yesssss! The roasty strawberry smell and the warm scent of almond meal baking in the ovennnnn – ugh! My mouth is watering just thinking about it! 😀

  3. Monet

    Yum! With all this goodness, I’d have a hard time not eating the entire thing. I can’t wait to try this. I have some good friends who follow the paleo diet, and I know they’d love this as much as I know I will!

  4. Sarah@WholeandHeavenlyOven

    I am REAAALLY wishing I hadn’t already eaten breakfast this morning. I am SO craving a huge bowlful of this gorgeous crumble. Oh, and I’m so there with you on eating dessert in the middle of the day—I do it ALL the time practically the second I’m done with photos. 😀 Pinning!

    1. Julia Post author

      Confession: I typically plan my photo sessions around mealtimes so that I can resist the temptation to eat an exorbitant amount of food between meals. The desserts are always the tough ones, though, since I can’t wait until night time to shoot the recipes. #firstworldproblems 😉 Thanks for sharing, Sarah!

  5. Isadora

    I need to make this crumble asap, so I have an excuse to A. eat dessert in the afternoon and B. eat the entire pan and not feel guilty. Love that you made it paleo too, that is awesome! Although, I would have to un-paleo it up when I loaded it with roasted cherry ice cream!

    1. Julia Post author

      It’s absolutely a guilt-free dessert…in fact, I’d go so far as to call it a proper well-rounded meal…all we need to do is add some kale. Wait…things just got weird. Nevermind.

  6. Joanne

    So, for the record, I probably wouldn’t share this. It would just get in my belly too quickly for that to even be a realistic possibility! Off to check it out!

    1. Julia Post author

      Ugh it was just so hard. Next time I’ll probably make a triple batch so that I can eat on it for a few days plus stave off any lurking friends/family 😉

    1. Julia Post author

      Hi Lisa! My apologies! Stephie from Eat Your Heart Out is in the middle of a blog re-design, which is why the link isn’t working. What’s your email address and I’ll email you the recipe? Or you can email me at roastedrootfood(at)gmail(dot)com. SO happy you’re going to make the crumnle!!

  7. Ty Diaz

    I was looking online for a good recipe. This one really got me. I didn’t have the almond flour nor the maple syrup, but tried it with coconut flour and agave. While the coconut oil and the agave married well raw (I tried it while mixing it & it was delicious), it didn’t connect well once baked. I ate the fruit, but had to discard the “crumbs”.

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    1. Julia Post author

      Hi Kathy,

      You can substitute the tapioca for corn starch if you’re able to do corn starch. My guess is replacing it with a small amount of coconut flour (I’d only use a tablespoon or two) or almond flour (you may need to play with the almond flour and keep adding it until you get a nice, thick consistency), though I’ve never tested the recipe without tapioca. Let me know what adjustments you make and how it turns out!! 😀

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