Strawberry Almond Flour Crumble (Vegan, Keto Option)

Celebrate summer with my strawberry almond flour crumble. It is vegan, grain-free, oil-free, Paleo, and there is a keto option, too!

Nourishing Strawberry Almond Flour Crumble

As wonderful as it is to eat sweet, summer strawberries without any adornments, sometimes a bit of gussying is well worth the effort.

My plain strawberry crumble is a reliable way to add bells and whistles with little effort and no more than 5 ingredients.

Recipe Benefits

This scrumptious crumble is as good for you as it is good to eat. Specifically, it is:

• Vegan(egg-free, dairy-free)
• Grain-free
• Oil-free
• Gluten-free
• Paleo
• Keto friendly (with one straightforward ingredient swap)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Begin by chopping a pound (454 g) of cleaned, hulled strawberries. In the States, that is one regular clamshell of strawberries, which makes for straightforward shopping. Chop the strawberries relatively small, to release their juices.

• Be sure to do chop the berries by hand, not in a food processor. The latter will quickly turn the berries to mush, which will not work well for a crumble of this type.

• Combine the berries with 1 tablespoon tapioca starch (or arrowroot starch) and 2 tablespoons coconut sugar. If you are making the keto version of this recipe, swap the coconut sugar with a keto-friendly sugar or brown sugar replacement.

• I you do not wish to use tapioca starch or arrowroot starch, you can also use chia seeds (an equal amount). I recommend grinding the chia seeds for better gelling, but either will work. I should note, however, that the strawberry filling will not be as firm as the tapioca version. But that really does matter when you are spooning this up in bowls :).

• Spread the strawberry mixture into a sprayed or greased 9-inch (22.5 cm) baking pan and proceed to the (very straightforward) topping. Here’s how (very) straightforward: combine 1 and 1/4 cups almond flour or meal with 4 tablespoons coconut sugar and 2 tablespoons water until crumbly. I suggest adding 1/8 teaspoon salt, but it is optional.

• Crumble and sprinkle the topping to cover most of the strawberry filling. Then send the pan to a preheated 350F (180C) oven for 20 to 25 minutes until topping is browned and the filling is bubbly.

This luscious crumble is reliable eaten warm, largely because the topping is most crisp the first hour after baking. It is still satisfying once the topping softens, though, at room temperature or chilled.

FAQ

• How should I store the crumble?Store the cooled crumble, covered, in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months. The crumble will soften the longer it is stored.
• What Can I Use in Place ofTapioca Starch? An equal amount of arrowroot starch or chia seeds (whole or ground) can be used in place of the tapioca starch. If using chia seeds, allow the strawberries and chia seeds to stand for 20 minutes before baking.
• How Do I Make this Dessert Keto-Friendly?Replace the coconut sugar with an equal amount of keto-friendly sugar substitute or brown sugar substitute.Keto MacrosCalories: 110, Carbohydrates: 6.2 g, Sugars: 1.7 g (the other macros remain the same)
• Can I Use Other Fruits Besides Strawberries?Yes! Other fruits and berries can be used in place of the strawberries.
  • For other berries(e.g., blueberries, raspberries, blackberries), coarsely crush half of the berries and add the remaining berries whole.
  • For other fruits(e.g., peaches, plums, cherries), chop into small pieces in the same manner as the strawberries.

Happy eating!