Strawberry Crumble is sweet, full of berry flavour, self-saucing and the crumble is a wonderful delicately nutty combination of almond flour and almond flakes. A scrumptious classical dessert that is easy to prepare in minutes.
Crumbles are a simple, traditional dessert to prepare and they can certainly save you from throwing out almost any fruit that is on the verge of being over ripe. You can make them with almost any fruit you have on hand. Another advantage is that they’re versatile because you can even prepare them with frozen fruit (briefly pre-cooked beforehand) or even canned fruit like peaches or apricots.
They’re a real life saver when guests drop by unexpectedly and you need a quick sweet on the go!
The crumble topping can be made with flour, sugar, fat and a little baking powder and to this customary mix you can also add oats, nuts or even some dried fruit.
I love crumbles, and I wanted to make this Strawberry Crumble without grains, dairy free and using a healthier sweetener.
My daughter asked for a healthy version of a crumble recipe. So I came up with a streusel-like crumbly topping. It’s nice and crunchy, not too sweet and above all a healthy choice!
Strawberries are in season in at the moment, so I used fresh, organic juicy strawberries cut into quarters, combined with a small amount of coconut sugar and some tapioca flour to get that syrupy texture once cooked. We don’t want a watery crumble. Just perfect served warm with some dairy free yoghurt or ice-cream.
So let’s take a closer look at the recipe!
STRAWBERRY CRUMBLE INGREDIENTS:
STRAWBERRIES: I used fresh organic strawberries. They’re in season at the moment so they’re full of flavour, sweet and rich in natural goodness.
SWEETENER: I used coconut sugar for a healthier choice. Just a couple of tablespoons mixed in with the strawberries and only 50g (1.7oz) in the crumble mix. Obviously you can use any other sugar you have on hand.
ALMOND FLOUR: Rather than using normal flour, I chose almond flour for the main ingredient in my crumble mix. It gives it a delicate nutty flavour as well as being totally grain free.
ALMOND FLAKES: I sprinkled a few almond flakes on top of the fruit before adding the crumble for added goodness and crunchiness.
TAPIOCA FLOUR: Instead of cornstarch, I mixed a tablespoon of tapioca flour to the strawberries and sugar. If you don’t have tapioca flour on hand feel free to use arrowroot as well. This ensures that the strawberry turns into a lovely, delicious sweet syrup as the berries cook and release their water. YUM
VANILLA BEAN: I think a dash of vanilla bean with this crumble does the final trick and the combination of taste between the strawberries and almonds is just divine.
So what do you say, is your mouth-watering yet, let’s get to the recipe!
Strawberry Crumble is sweet, full of berry flavour, self-saucing and the crumble is a wonderful delicately nutty combination of almond flour and almond flakes. A scrumptious classical dessert that is easy to prepare in minutes. Wash and hull the strawberries, cut into quarters Place strawberries into a bowl, add 2 tablespoons coconut sugar and tapioca flour. Mix to combine Put the strawberries into an oven proof dish Prepare crumble: Place almond flour, tapioca flour, coconut sugar, baking powder and vanilla into a bowl, mix well Add the dairy free butter and mix together with fingers until it resembles fine breadcrumbs Sprinkle 2 tablespoons of the almond flakes on top of the strawberries Cover the strawberry mix with the crumble mix Sprinkle the remaining almond flakes on top Bake in a moderate oven 180°C (350°F) for about 35 minutes Allow to cool. You can either serve it warm or cold with some dairy free ice-cream or dairy free yoghurt or creamSTRAWBERRY CRUMBLE
Ingredients
Instructions
Looks scrumptious 😍
It really is and I hope you will try it and let me know what you think
This looks absolutely delightful! The strawberries are just starting to get good in my area so I can’t wait to try this. The crumble sounds amazing…
Thanks Katie, the crumble is really delish and I think a little lighter than the traditional recipes. But the real star is the strawberries in their syrup.