Almond Flour Strawberry Crumble
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!
Servings: 4 Servings
Calories: 381kcal
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
*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