Desserts & Treats · Gluten-Free · Paleo · Vegan

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.

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

Grain-Free Paleo Strawberry Crumble - a refined sugar-free, dairy-free, and gluten-free dessert that requires only a few ingredients to prepare!

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.

Grain-Free Vegan Paleo Strawberry Crumble made with only a few basic ingredients

Paleo Strawberry Crumble - grain-free and refined sugar free made with almond flour and pure maple syrup. A healthy vegan dessert.

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.

Paleo Strawberry Crumble - a grain-free, refined sugar-free vegan dessert recipe only requiring a few ingredients

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:

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 - a grain-free, refined sugar-free vegan dessert recipe only requiring a few ingredients

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:

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.
Paleo Strawberry Crumble - grain-free, refined sugar-free, vegan

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Comments

    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!

      Reply ↓
  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!!!

    Reply ↓
    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.

      Reply ↓
    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 😉

      Reply ↓
    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! 😀

      Reply ↓
  8. 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!

    Reply ↓
  9. 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!

    Reply ↓
    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!

      Reply ↓
  10. 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!

    Reply ↓
    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.

      Reply ↓
  14. 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!

    Reply ↓
    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 😉

      Reply ↓
    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!!

      Reply ↓
  16. 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”.

    Reply ↓
    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!! 😀

      Reply ↓
  19. Amanda Jackson

    Hi! Can you use frozen strawberries, I just inherited a ton from a friends deep freezer and want to use them up!

    Reply ↓
  20. Kim

    I’m very late coming to this post but I just made this as my Paleo daughter is now living with me. I only had a pint of strawberries so I halved the recipe for two generous servings in 1-cup ramekins. The berries were too sour so added a little BochaSweet ( BochaSweet is sourced from 100% non-GMO kabocha squash—it’s not bitter at all like Stevia is to my tastebuds)—the rest I did as the recipe called for. DELICIOUS! And so easy. I’ll make this over and over. The crumble will be good on other fruits, too!

    Reply ↓
    1. Julia Post author

      Ooh, this is the first time I have heard of BochaSweet…I’ll have to try it! The crumble is so, so tasty with other berries, as you imagined! I’ve made it with raspberries and blackberries, and have also made an apple and a peach version. It’s just such a great go-to. Thanks so much for dropping the sweet note! xo

      Reply ↓

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