Celebrate summer with my 5-ingredient strawberry almond flour crumble. It is vegan, grain-free, oil-free, Paleo, and there is a keto option, too!
Healthy 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 simple strawberry crumble is a perfect way to add bells and whistles with little effort and no more than 5 ingredients.
Healthy Benefits of Healthy Almond Flour Crumble
This scrumptious crumble is as good for you as it is good to eat. Specifically, it is:
Keto friendly (with one easy ingredient swap)
How to Make Strawberry Almond Flour Crumble
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.
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.
Can I Use Other Fruits Besides Strawberries?
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.
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.
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)