Almond Flour Strawberry Crumble

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 fresh blueberries, raspberries, cherries, or blackberries instead of strawberries to make a variety of fruit crisps. Make my Almond Flour Blueberry Crumble!
• 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

4.73 from 11 votes

By Julia

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4 Servings

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This Almond Flour Strawberry Crumble recipe is a delicious dessert the whole family will love! Ideal for those with dietary restrictions or just anyone who enjoys strawberry desserts, this simple recipe is vegan, grain-free, dairy-free and refined sugar-free. Serve it with vanilla ice cream for a real good time!

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Ingredients 

1x2x3x

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

*You can replace the coconut oil with 4 tablespoons of melted butter if you'd like

Nutrition

Serving: 1of 4, Calories: 381kcal, Carbohydrates: 36g, Protein: 7g, Fat: 25g, Fiber: 6g, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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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!