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!

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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.

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 easy ingredient swap)

Step by Step Instructions

Note that the complete directions 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 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 (180C) 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.

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 of Tapioca 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 Macros--Calories: 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!

Related Recipes

• Chocolate Avocado Ice Cream {vegan, easy}
• Vegan Cashew Cheesecake {grain-free, so easy}
• Vegan Almond Flour Chocolate Chip Cookies {paleo, keto option} 
• Pumpkin Almond Flour Biscotti {vegan, keto option)
• 100% Flax Chocolate Cookies {vegan, oil-free, keto option}
• Vegan Keto Chocolate Truffle Tart {No-Bake, Grain-Free}
• Healthy 2-Ingredient Coconut Biscotti {Vegan, Keto Option}
• Keto Vegan Peanut Butter Blondies {4-ingredients, Oil-Free}

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5 from 3 votes

Strawberry Almond Flour Crumble (Vegan)

By: Camilla

Celebrate summer with my strawberry crumble, made with almond flour. It is vegan, grain-free, gluten-free, oil-free, Paleo, and keto, too (with one ingredient swap).

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

Ingredients 

1x2x3x

• ▢ 1 lb 454 g strawberries, rinsed and hulled
• ▢ 1 tablespoon tapioca starch
• ▢ 6 tablespoons 54 g coconut sugar, divided
• ▢ 1.25 cups 140 g almond flour or almond meal
• ▢ 1 teaspoon baking powder, (certified GF as needed)
• ▢ 2 tablespoons 30 mL water
• ▢ 1/8 teaspoon fine sea salt, optional

Cook ModePrevent your screen from going dark

Instructions 

• 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.

Notes

Storage: 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.

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)

Nutrition

Serving: 1/8 of the crumble | Calories: 128kcal | Carbohydrates: 11g | Protein: 3.4g | Fat: 8.8g | Saturated Fat: 0.6g | Sodium: 66.4mg | Fiber: 6.4g | Sugar: 3.9g

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