Paleo Strawberry Crumble

Grain-free, refined sugar-free, dairy-free paleo strawberry crumble – a very simple recipe with huge flavor!

Note: I updated the photos in this post on 4/28/17. The recipe and text remains the same.

You. all.

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

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.

Recipe Highlights:

Here’s the skinny on this baby beluga: This paleo strawberry crumble is gluten-free, grain-free, naturally sweetened, vegan, paleo, and on the healthier end of the dessert spectrum! 

Ingredients:

The topping is made with almond flour, coconut oil, and a touch of pure maple syrup. The end result is a perfectly crispy topping that tastes nice and buttery, yet it’s butter-less! There is so little added sugar to this recipe, and yet you’d never even know it!

The strawberry filling mixture is a combination of fresh strawberries, tapioca flour, and pure maple syrup. The tapioca flour makes the filling extra thick, gooey and amazing!

How to Make Paleo Strawberry Crumble:

Preheat the oven to 350 degrees F.

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.

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.

Major recommendation: serve this paleo strawberry crumble with Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream, Coconut Whipped Cream, or even Dulce de Leche Ice Cream.

Recipe Adaptations:

• Replace the almond flour with hazelnut flour.
• Use raspberries, cherries, or blackberries instead of strawberries.
• Swap arrowroot flour for tapioca flour

More Paleo Cobbler/Crumble Recipes:

• Cardamom-Spiced Pear Crumble
• Paleo Rasberry Crumble
• Paleo Blackberry Cobbler

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Strawberry Crumble

Course: Dessert

Cuisine: American

Keyword: dessert, gluten free, grain free, paleo, vegan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 people

Author: Julia

Grain-free, dairy-free paleo strawberry crumble for a healthy dessert.

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Ingredients

Strawberry Filling:

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

Grain-Free Crumble Topping:

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

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.