Gluten-Free Strawberry Crumble

Fresh, sweet, and nutty, this strawberry crumble is not only gluten-free, but free of refined sugars! The lemon zest and shredded coconut really compliment the fresh strawberries in this dessert.

This strawberry crumble is super simple to make and it is fantastic for all occasions! I love making this throughout the spring and summer when strawberries are in season.

We serve it warm and top it with our favorite vanilla coconut milk ice cream.

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I love making treats that are not only healthy but align with my anti-inflammatory diet. This allows me to naturally fight my autoimmune inflammation while still enjoying delicious foods! If you are wanting to enjoy a healthier diet too, be sure to check out some of my other recipes below or by using the drop down menu on this website.

• Mango Vanilla Cake with Coconut Cream Frosting
• Pineapple Ginger Chicken
• Thai Chicken with Almond Butter Sauce
• Gremolata Salmon Salad
• Zesty Superfood Greens Salad
• Dairy-free Chia Pudding
• Lemon Poppyseed Muffins

My recipes are always gluten-free, dairy-free, and refined sugar-free. They are often grain-free and low starch as well.

How to Make the Gluten-free Strawberry Crumble:

Strawberry filling ingredients:

• 2lbs of fresh strawberries- sliced or quartered
• zest of 1 lemon
• 2 tbsp maple
• 1 tbsp arrowroot powder
• 1/2 tsp cinnamon
• 1/4 tsp sea salt

Crumble topping ingredients:

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup shredded coconut
• 1/4 tsp sea salt
• 1/2 cup coconut oil (room temperature)
• 1 cup chopped pecans

Instructions for Making the Gluten-free Strawberry Crumble:

1. Preheat your oven to 350℉
2. Slice the strawberries and zest the lemon.
3. In a large bowl toss together the strawberries, lemon zest, maple, arrowroot, cinnamon, and sea salt.
4. Place the strawberry filling mixture into a 9×13 baking dish. Spread into an even layer. Set aside for now.
5. In a large bowl mix together the almond flour, coconut sugar, shredded coconut, and sea salt.
6. Add the coconut oil to the crumble mixture. Using a fork or a pastry cutter, press in the coconut oil until the mixture is crumbly and the coconut oil is fully incorporated.
7. Gently stir the pecans into the crumble topping.
8. Spread the topping over the strawberry filling in the baking dish.
9. Bake at 350℉ for 10-12 minutes. We sometimes turn the broil on for the last two minutes, this helps to give the crumble a nice toasted top.
10. Serve warm with coconut milk ice cream.
11. Enjoy!

Tips and Variations:

If you aren’t a fan of pecans, this could be made with chopped pistachios, hazelnuts, or really any other nut that you may love!

This is a wonderful summer dessert, but that also means that it is often hot out and we may not want to turn on the oven in our home. This could be made and ate cold without baking! It would still be fresh and delicious, the strawberries would have a nice crunch to them, and it’d be even quicker to throw together.

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5 from 3 votes

Gluten-free Strawberry Crumble

Fresh, sweet, and nutty, this strawberry crumble is not only gluten-free, but free of refined sugars! The lemon zest and shredded coconut really compliment the fresh strawberries in this dessert.

This strawberry crumble is super simple to make and it is fantastic for all occasions! I love making this throughout the spring and summer when strawberries are in season.

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Author thispurelyjoyfullife.com – Kimberley

Ingredients

Strawberry Filling

• 2 lbs fresh strawberries sliced or quartered
• zest of 1 lemon
• 2 tbsp maple
• 1 tbsp arrowroot powder
• 1/2 tsp cinnamon
• 1/4 tsp sea salt

Crumble Topping

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup shredded coconut
• 1/4 tsp sea salt
• 1/2 cup coconut oil room temperature
• 1 cup chopped pecans

Instructions

• Preheat your oven to 350℉
• Slice the strawberries and zest the lemon.
• In a large bowl toss together the strawberries, lemon zest, maple, arrowroot, cinnamon, and sea salt.
• Place the strawberry filling mixture into a 9×13 baking dish. Spread into an even layer. Set aside for now.
• In a large bowl mix together the almond flour, coconut sugar, shredded coconut, and sea salt.
• Add the coconut oil to the crumble mixture. Using a fork or a pastry cutter, press in the coconut oil until the mixture is crumbly and the coconut oil is fully incorporated.
• Gently stir the pecans into the crumble topping.
• Spread the topping over the strawberry filling in the baking dish.
• Bake at 350℉ for 10-12 minutes. We sometimes turn the broil on for the last two minutes, this helps to give the crumble a nice toasted top.
• Serve warm with coconut milk ice cream.
• Enjoy!

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