Gluten-Free Almond Flour Strawberry Crumble
A naturally gluten-free crumble featuring fresh strawberries bound with tapioca and brightened by lemon, topped with a golden almond flour crumble crust made crispy with melted coconut oil. Warm, comforting, and paleo-friendly, this simple dessert celebrates strawberries at their peak ripeness. Serve warm with vanilla ice cream for a crowd-pleasing weeknight or weekend treat that requires minimal prep and no advanced baking skills.
Ingredients
- 4 cup strawberries, fresh ripe, halved
- 2 Tbsp tapioca flourcornstarch (equal ratio)thickenerneutralFull guide →
- 1 Tbsp lemon juice, fresh
- 2 Tbsp maple syrup, purehoney (equal ratio)sweetenernote: increases browning slightlyFull guide →
- 1 cup almond flour, finely groundoat flour (equal ratio)gluten-free,budgetFull guide →
- ½ tsp salt, kosher
- 3 Tbsp coconut oil, meltedbutter (equal ratio)dairy-free,paleoadds dairyFull guide →
- 1 tsp vanilla extract, pure(optional)
- 3 Tbsp maple syrup, purehoney (equal ratio)sweetenernote: increases browning slightlyFull guide →
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Combine strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup in a mixing bowl and toss together.
- 3
Transfer strawberry mixture to an 8 by 8 inch baking pan.
- 4
In a separate mixing bowl, combine almond flour, kosher salt, melted coconut oil, and maple syrup.
- 5
Spread crumble topping evenly over strawberries.
- 6
Bake until strawberries are juicy and bubbly and topping is golden brown.
- 7
Serve warm with vanilla ice cream.
Tips
Halve strawberries evenly for consistent cooking and moisture release during baking.
Melt coconut oil before mixing into crumble to ensure even distribution and optimal texture.
Bake until bubbly at edges; overbaking dries filling, underbaking leaves topping soft.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently in 300F oven for 5-8 minutes before serving.
Assemble in baking pan (filling and topping) up to 4 hours ahead; bake just before serving for best crumble texture.
Warm, with vanilla ice cream or whipped coconut cream.
Common Mistakes
Don't skip melting coconut oil; cold oil creates dense, uneven crumble.
Don't overmix crumble topping; handle gently to maintain clumpy texture.
Don't use unripe strawberries; they release insufficient juice, leaving filling dry.
Substitutions
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain well first to remove excess liquid. Frozen berries release more water, potentially making filling runny. Add liquid gradually when tossing if using frozen.
What if my crumble topping browns too fast?
Tent with foil halfway through baking to slow browning while filling continues cooking. Remove foil in final 5 minutes to crisp. Oven temperature variance is common; adjust timing accordingly.
How long can I keep baked crumble?
Refrigerate covered for up to 2 days. Crumble texture softens over time. Freeze baked crumble up to 2 months; reheat at 300F for 10-12 minutes before serving.