Celebrate summer with my 5-ingredient strawberry crumble, made with almond flour. It is vegan, grain-free, oil-free, Paleo, and there is a keto option, too!
As wonderful as it is to eat sweet, summer strawberries without any adornments, sometimes a bit of gussying is well worth the effort.
My simple strawberry crumble is a perfect way to add bells and whistles with little effort and no more than 5 ingredients. Plus, it is naturally:
*Keto friendly (with one easy ingredient swap)
Begin by chopping a pound (454 g) of cleaned, hulled strawberries. In the States, that is one regular clamshell of strawberries, which makes for easy 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 easy) topping. Here’s how (very) easy: 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 (175C) oven for 20 to 25 minutes until topping is browned and the filling is bubbly.
This luscious crumble is best eaten warm, largely because the topping is most crisp the first hour after baking. It is still delicious once the topping softens, though, at room temperature or chilled.
Other fruits and berries can be used in place of the strawberries, too. 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.
Making this recipe? I would love to see it!
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- 1 lb (454 g) strawberries, rinsed and hulled
- 1 tablespoon tapioca starch
- 6 tablespoons (54 g) coconut sugar, divided
- 1 and ¼ cups (130 g) almond flour or meal
- 1 teaspoon baking powder
- 2 tablespoons (30 mL) water
- ⅛ teaspoon fine sea salt (optional)
- Preheat oven to 350F (175C). Grease or spray a 9-inch baking pan.
- Finely chop the strawberries (do this by hand to avoid over-processing). Transfer strawberries to a medium bowl; add the tapioca starch and 2 tablespoons (18 g) of the coconut sugar, stirring until blended. Spread into the prepared pan.
- In another medium bowl, whisk together the almond flour, remaining 4 tablespoons (36 g) of the coconut sugar, baking powder and optional salt. Add the water; stir until completely combined. Crumble mixture evenly over strawberries.
- Bake in the preheated oven for 20 to 25 minutes until the topping is golden brown and the filling is bubbly. Transfer to a wire rack and cool for 10 minutes. Serve warm.
Tapioca Starch Substitute: 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.
KETO OPTION: Replace the coconut sugar with an equal amount of keto-friendly sugar substitute or brown sugar substitute. Keto Macros--Calories: 110, Carbohydrates: 6.2 g, Sugars: 1.7 g (the other macros remain the same)