Grain Free Strawberry Crumble
This delicious berry crisp is full of sweet strawberries and topped with a nutty, buttery topping. It's dairy, grain and refined sugar free, but you won't miss them.
Servings: 6 servings
Ingredients
Filling
- 4 cups strawberries, washed and sliced
- 2 tbsp arrowroot powder tapioca starch or corn starch works too
- 2-4 tbsp coconut sugar
- 1 tbsp lemon juice
Crumble Topping
- 1 cup almond flour
- 2/3 cup chopped nuts: walnuts, cashews, pecans and almonds all work!
- 1/2 cup shredded coconut optional
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup coconut oil, butter or ghee, melted
Instructions
- Preheat the oven to 350f or 175c. Get out a 9" pie dish or 8x8 or 9x9 baking dish.
To Make the Filling
- Wash and dry the strawberries. Chop the tops off of the strawberries. Chop them into desired shape - slices, cubed, halved or even left whole.
- Toss the strawberries with the arrowroot (or tapioca/corn starch), lemon juice and coconut sugar.
- Pour the strawberry mixture into the dish.
To Make the Crumble
- In a large bowl combine the almond flour, chopped nuts, coconut (optional), salt and cinnamon. Mix well.
- Add the fat to the crumble mixture and stir until well combined and clumpy.
- Sprinkle the crumble topping all over the strawberries.
- Bake for 40-45 minutes. The filling will be bubbling and the topping should be golden brown.
- Allow to cool for at least 15 minutes before serving, ideally with ice cream (dairy free is great here!).
Notes
If you don't have fresh strawberries, you can absolutely use frozen. Just be sure to thaw them first and drain off the extra liquid.
Feel free to substitute the strawberries for raspberries, blackberries, blueberries or a mixture of your favorite berries.