Grain-free, refined sugar-free, dairy-free Paleo Strawberry Crumble is a lovely dessert for sharing with your loved ones. Plus, it’s vegan and requires zero baking experience! A very simple recipe with huge flavor!
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.
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 beluga: This paleo strawberry crumble is gluten-free, grain-free, naturally sweetened, vegan, paleo, and on the healthier end of the dessert spectrum!
Ingredients for Paleo Strawberry Crumble:
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.
- 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 me at @The.Roasted.Root on Instagram so that I can re-share it!
Paleo Strawberry Crumble
Grain-free, dairy-free paleo AND vegan strawberry crumble for a healthy dessert.
- 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
- 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.
- Let stand for 10 minutes before serving with ice cream.
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 381Total Fat 25gUnsaturated Fat 0gCarbohydrates 36gFiber 6gSugar 23gProtein 7g
Saturday 28th of May 2022
Hi! Can I sub frozen strawberries? I know there is more moisture, so cook longer?
Saturday 28th of May 2022
You can use frozen strawberries for sure! I would thaw them strawberries first so that the topping doesn't burn from a longer bake time. To speed up the thawing process, microwave the strawberries or heat them in a saucepan until thawed. Hope you enjoy!
Thursday 2nd of May 2019
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!
Saturday 4th of May 2019
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
Friday 1st of February 2019
Hi! Can you use frozen strawberries, I just inherited a ton from a friends deep freezer and want to use them up!
Saturday 10th of June 2017
Making this right now !!! Can't wait to try it :) thanks for the recipe !
Friday 4th of November 2016
Hi, I can't eat Tapioca. Can I substitute almond or coconut flour?
Friday 4th of November 2016
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!! :D