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Almond Flour Strawberry Crumble Recipe

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This Almond Flour Strawberry Crumble is a delicious paleo-friendly dessert featuring fresh ripe strawberries baked under a crisp almond flour topping. Sweetened naturally with maple syrup and lightly thickened with tapioca flour, this strawberry crumble is perfect for a cozy treat. Simple to make and gluten-free, the crumble delivers juicy, bubbly fruit and a golden, crispy topping that pairs wonderfully with vanilla ice cream.

Ingredients

Strawberry Filling

  • 4 cups fresh ripe strawberries, halved
  • 2 Tbsp tapioca flour
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract (optional)

Crumble Topping

  • 1 cup finely ground almond flour
  • ½ teaspoon kosher salt
  • 3 Tbsp coconut oil, melted
  • 3 Tbsp pure maple syrup

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crumble.
  2. Prepare the Strawberry Filling: In a mixing bowl, gently toss the halved strawberries with tapioca flour, vanilla extract (if using), fresh lemon juice, and maple syrup until the berries are evenly coated. Transfer this mixture into an 8” x 8” baking pan, spreading it out evenly.
  3. Make the Crumble Topping: In a separate bowl, combine finely ground almond flour, kosher salt, melted coconut oil, and maple syrup. Mix until the ingredients form a crumbly texture. Evenly spread this topping over the strawberry filling in the baking pan.
  4. Bake the Crumble: Place the baking pan in the preheated oven and bake for 25 to 35 minutes, or until the strawberries are juicy and bubbly and the almond flour topping turns golden brown and crisp.
  5. Serve: Remove from the oven and let it cool slightly. Serve warm, ideally with a scoop of vanilla ice cream for an indulgent touch.

Notes

  • Ensure strawberries are ripe and fresh for the best flavor and natural sweetness.
  • You can substitute maple syrup with honey if preferred, but this will affect the paleo status.
  • For a nuttier flavor, toast the almond flour lightly before mixing for the topping.
  • Use coconut oil that is melted but not hot to avoid affecting the texture of the crumble topping.
  • This dessert is best served warm but can be stored in the refrigerator for up to 3 days and reheated before serving.

Find it online: https://marthatasty.com/almond-flour-strawberry-crumble-recipe/