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.
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 9x13 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!
