Serve this Almond Flour Strawberry Crumble with vanilla ice cream for an incredible dessert that is bound to be a family favorite! Grain-free, refined sugar-free, dairy-free, and vegan, this super simple strawberry crisp requires zero baking experience.
I first shared this recipe for grain-free strawberry crumble back in July of 2014 and it was love at first bite!
Since sharing it, I’ve made the recipe countless times and it has been a reader favorite for years.
Featuring a sultry, sweet and tangy gooey berry filling with an amazing crisp topping, this healthy strawberry crumble is the perfect way to celebrate strawberry season.
At a minimum, all you need for this easy recipe is 6 simple ingredients: finely ground almond flour, tapioca flour, fresh juicy strawberries, pure maple syrup, coconut oil, and fresh lemon juice.
When all of the ingredients are baked up into a delicious strawberry cobbler, the end result is a perfectly sweet and tangy delicious dessert with delightful crispy topping that tastes nice and buttery, yet it’s butter-less!
There is relatively little added sugar to this recipe, and yet you’d never even know it!
This paleo strawberry crumble is gluten-free, grain-free, refined sugar-free, dairy-free, egg-free, and vegan, making it an ideal treat for those who have dietary restrictions or allergies.
But you don’t have to eat grain-free in order to love this recipe! It is just so fun and easy to put together and a pure joy to consume.
Because it’s made mostly with fresh fruit, includes healthy fats from the almond flour, and is relatively low in sugar compared to a regular crisp recipe, I find this to be a healthier option for dessert.
Let’s discuss the simple ingredients for almond flour strawberry crumble!
Ingredients for Almond Flour Strawberry Crumble:
Almond Flour: The delightful crumble topping is made using finely ground almond flour, taking the place of all purpose flour. While almond meal will work, it will result in a grainier texture.
Coconut Oil: Replacing butter in the crumb topping, a little melted coconut oil brings moisture and fat content to the topping, and thereby flavor. You can easily replace it with melted ghee, melted butter, or vegan butter if you’d like.
Pure Maple Syrup: Used to sweeten both the topping mixture and the strawberry filling mixture, we use a little pure maple syrup.
You can replace this natural sweetener with brown sugar or coconut sugar, but if you do so you will need to add a little more oil to the crumble topping to get the right consistency.
Fresh Strawberries: The star of the show here, ripe strawberries get baked into a soft, jammy like filling for a tangy and delicious fruit cobbler.
I recommend sticking with fresh sweet strawberries for the best result as frozen strawberries often taste less sweet and can result in a waterier filling. If frozen is all you have access to, simply add a little additional tapioca flour to the filling.
Tapioca Flour: In order to thicken the strawberry filling, we toss the chopped strawberries in tapioca flour. Similar to cornstarch, tapioca flour helps to thicken sauces, but it is grain-free and paleo friendly.
It can easily be replaced with arrowroot flour or a gluten-free flour blend.
Fresh Lemon Juice: Bringing a little citrus tang to the strawberry filling to create some flavor nuance, a little splash of fresh lemon juice goes a long way.
Pure Vanilla Extract (Optional): Vanilla extract is optional, but it brings warm flavor to the topping. Skipping it won’t be the end of the world.
Sea Salt: A little salt enhances the flavor of this healthy strawberry crumble so that all the rich, sweet flavors shine through.
Now that we’re familiar with the healthy ingredients for this grain-free strawberry crumble recipe, let’s make it!
How to Make Almond Flour Strawberry Crumble:
Preheat the oven to 350 degrees Fahrenheit.
Cut off and discard the strawberry stems, then chop the strawberries into smaller chunks.
In a mixing bowl, stir together the chopped strawberries, tapioca flour, vanilla extract, lemon juice, and pure maple syrup.
Transfer this strawberry mixture to an 8” x 8” baking pan, casserole dish, or a pie dish in an even layer.
Mix together the ingredients for the crumble topping in a large mixing bowl until a thick dough forms. There’s no need to separate out the dry ingredients from the wet ingredients, as everything can just be mixed together.
Evenly spread the topping mixture over the strawberry layer and bake in the oven for 25 to 30 minutes, or until the strawberries are juicy and bubbly and the topping is golden brown.
Note: if you use melted butter for the topping instead of coconut oil, adjust the bake time for 20 to 25 minutes as butter browns up quicker than coconut oil.
Remove the almond flour strawberry crisp from the oven and serve it in bowls warm, fresh out of the oven.
Serve this paleo strawberry crumble with a scoop of Dairy-Free Vanilla Ice Cream, Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream, Coconut Whipped Cream, or Dulce de Leche Ice Cream.
Store leftover strawberry crumble in an airtight container in the refrigerator for up to 5 days. You can also store the baking dish covered in plastic wrap in the refrigerator.
If you’re looking to make some changes to this easy crumble recipe, here are some easy options.
Recipe Adaptations:
- Replace the almond flour with hazelnut flour.
- Use raspberries, cherries, or blackberries instead of strawberries to make a variety of fruit crisps
- Swap arrowroot starch for the tapioca starch.
- If you’re using a granulated sweetener in the crumble topping mixture, add another 1 to 3 tablespoons of oil (or unsalted butter), or until the mixture resembles a sticky cookie dough.
- If you’re an oatmeal lover, you can add 1/2 cup of rolled oats or quick oats to this easy strawberry crumble recipe.
- For a keto option or a low carb recipe, use your favorite sugar-free sweetener. Add two tablespoons of water to the strawberry filling and 1-2 tablespoons of additional oil to the crumble mixture if you choose to use a sugar-free granulated sweetener.
And that’s it! An amazing strawberry dessert that is guaranteed to receive rave reviews by all who try it.
This simple summer dessert can be made with almost any fruit filling so you can enjoy fruit crisps all summer long!
If you love strawberry desserts, also try my Keto Strawberry Crumble Bars or my Paleo Healthy Strawberry Crumb Bars.
More Grain-Free Cobblers and Crumble Recipes:
- Healthy Apple Crisp
- Cardamom-Spiced Pear Crumble
- Paleo Raspberry Crumble
- Grain-Free Cherry Crumble
- Keto Blueberry Crumble
- Paleo Blackberry Cobbler
Almond Flour Strawberry Crumble
Ingredients
Strawberry Filling:
- 4 cups fresh ripe strawberries halved
- 2 Tbsp tapioca flour
- 1 Tbsp fresh lemon juice
- 2 Tbsp pure maple syrup
Grain-Free Crumble Topping:
- 1 cup finely ground almond flour
- ½ teaspoon kosher salt
- 3 Tbsp coconut oil melted*
- 1 tsp pure vanilla extract optional
- 3 Tbsp pure maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer the strawberry filling mixture to an 8” x 8” baking pan.
- Mix together the ingredients for the crumble topping in a mixing bowl. Evenly spread the crumble topping mixture over the strawberries and bake in the oven for 25 to 35 minutes, or until the strawberries are juicy and bubbly and the crispy topping is golden brown.
- Serve this paleo strawberry crumble warm with a scoop of vanilla ice cream!
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
I originally shared this recipe on July 25, 2014. I updated the photographs and the information to make the recipe even better!
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”.
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!! 😀
Making this right now !!! Can’t wait to try it 🙂 thanks for the recipe !
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
Hi! Can I sub frozen strawberries? I know there is more moisture, so cook longer?
Hi Ashley!
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!
Wow! This was so good. We substituted blackberries as my husband picked them from some plants near his work this morning. Couldn’t be any fresher. Everything else was as written in the recipe. We skipped the ice cream but would be a great addition.
I’m so happy to hear you enjoyed the crumble with blackberries! Sounds amazing! Love that they were handpicked too – there’s nothing better! Thanks so much for sharing your experience! xo