This Strawberry Crumble is the easiest dessert you will ever make. Fresh strawberries are tossed with almond flour, chia, seeds, sugar-free sweetener, and lemon juice for a bright, tart flavor. The strawberries are covered with a buttery crumble topping, then baked until golden and bubbly, creating a beautiful and delicious dessert. Serve this strawberry crumble with our vegan vanilla ice cream for even more deliciousness!
What is a crumble topping made of?
Crumble topping is made from almond flour, coconut flour, salt, spices, and melted butter.
Can I use self raising flour instead of plain flour for crumble?
Yes, you can use self-rising flour instead of plain flour to make a crumble. It doesn't make much of a difference since a crumble does not contain baking powder.
Does crumble need to be refrigerated?
Strawberry crumble contains butter, so storing it in the fridge is best. Make sure you store the strawberry crumble in an airtight container before putting it in the fridge.
How long does homemade crumble last?
Strawberry crumble will last in the fridge for 4–5 days.
Ingredients
2 pounds Strawberries, diced
1/4 cup Almond Flour
1 tablespoon Chia Seeds
1 cup Sugar-Free Sweetener
1 tablespoon Fresh Lemon Juice
2 cups Almond Flour
1/4 cup Coconut Flour
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 cup Sugar-Free Sweetener
1/4 teaspoon Salt
1/2 cup Unsalted Butter, melted
1 teaspoon Vanilla Extract
Instructions
Preheat oven to 350 ˚F.
Place the strawberries into a large bowl, then add the almond flour and chia seeds and toss to combine.
Add the sugar-free sweetener and fresh lemon juice and stir to combine.
Pour the strawberries into a 13-inch by 9-inch baking dish.
Place the almond flour, coconut flour, cinnamon, nutmeg, sugar-free sweetener, and salt in a large bowl. Whisk to combine.
Add the melted butter and vanilla extract to the almond flour mixture, and mix it with a fork until thick crumbs form.
Sprinkle the crumble topping over the strawberries.
Bake the strawberry crumble for 30–40 minutes until the crumble topping is lightly golden brown and the filling is bubbling around the edge of the dish.
Let the strawberry crumble cool for 5 minutes before serving.
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