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.
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.
Major recommendation: serve this strawberry crumble with Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream, Coconut Whipped Cream, or even Dulce de Leche Ice Cream.
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!
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
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Preheat the oven to 350 degrees F.
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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.
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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.
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Let stand for 10 minutes before serving with ice cream.
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’!
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!
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!!!
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.
I want this for breakfast. I have everything on hand and it’s friday so I think I need to make this one!
Yes, Tieghan!! I hope you give it a whirl!
Awesome, Ju! I wish I was having these gorgeous recipe for breakfast this morning instead of plain old oatmeal!
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 😉
I can completely understand how much self control you needed not to eat this before shooting. I’m just imagining the smell and it’s killing me. Can’t wait to see the recipe- it sounds like perfection!!
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! 😀
This looks like the perfect strawberry rhubarb crumble — just gorgeous!
Thanks, my dear!
I would love to have a few bites now. I would have a seriously hard time exercising any self control around this yumminess.
A few bites always turns into eating half the tray for me, haha! Let me know if you try the recipe 😀
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!
Ohhhh Monet! Let me know if you and/or your paleo friends try it! It’s such a fun treat!
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!
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!
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!
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.
Haha, well done, you did well – I would have “crumbled” and eaten it 😉 It looks amazing!
I want to eat this for every meal. For now, I’ll just pin it and go buy allll the strawberries so I can make mah dream a reality!!
Oh boy! I can taste this, it look so mouth wateringly amazing… Gonna have to try this dessert! Totally pinned this 😉
Thanks for sharing, Michelle! Let me know if you try it!
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!
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 😉
Oh no!! I must have this for breakfast and the link isn’t working! Any chance the recipe could be posted here? Thanks.
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!!
You’re a legend! (You must have heard my stomach grumbling!)
Lisa(at)mummymade(dot)it
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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Hi, I can’t eat Tapioca. Can I substitute almond or coconut flour?
Thanks!
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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Making this right now !!! Can’t wait to try it 🙂 thanks for the recipe !
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Hi! Can you use frozen strawberries, I just inherited a ton from a friends deep freezer and want to use them up!
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!
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
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