Almond Flour Strawberry Crumble Recipe

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Almond Flour Strawberry Crumble Recipe :-Celebrate the summer with my strawberry almond flour crumble, which only requires five ingredients. In addition to being vegan, grain-free, oil-free, and Paleo, it also comes with a healthy keto option!

Almond Flour Strawberry Crumble Recipe


  • 1 lb (454 g) strawberries, rinsed and hulled
  • 1 tablespoon tapioca starch
  • 6 tablespoons (54 g) coconut sugar, divided
  • 1 and 1/4 cups (130 g) almond flour or meal
  • 1 teaspoon baking powder
  • 2 tablespoons (30 mL) water
  • 1/8 teaspoon fine sea salt (optional)




  1. Bake at 350 degrees Fahrenheit (175 degrees Celsius). Prepare a baking pan measuring 9 inches by greasing or spraying it.
  2. The strawberries should be chopped very finely (this should be done by hand to avoid overprocessing).
  3. Take the strawberries and place them in a medium bowl. Then, add the tapioca starch and two teaspoons (18 grammes) of the coconut sugar, and stir until everything is combined. Place in the pan that has been prepared.
  4. Almond flour, the remaining four tablespoons (36 g) of coconut sugar, baking powder, and optional salt should be mixed together in a separate medium bowl using a whisk.
  5. After adding the water, whisk the mixture until it is completely incorporated. Crumble the mixture over the strawberries in an equal layer.
  6. To ensure that the topping is golden brown and the filling is bubbly, bake the dish in an oven that has been warmed for twenty to twenty-five minutes. Place the dish on a wire rack and allow it to cool for ten minutes. Serve when still heated.


How to Make Strawberry Almond Flour Crumble:

  • Chopping a pound (454 g) of strawberries that have been cleaned and hulled is the first step. It is convenient to shop for strawberries in the United States because that is equivalent to one normal clamshell of strawberries. Make sure to chop the strawberries into little pieces so that their juices can be released.
  • A food processor should not be used to chop the berries; instead, you should do it by hand. If you use the latter method, the berries will rapidly get mushy, which is not something that would work well for a crumble of this kind.
  • Fresh strawberries that have been chopped and put out in a baking area lined with parchment paper
    Mix the berries with two tablespoons of coconut sugar and one tablespoon of tapioca starch (or arrowroot starch, if you prefer).

Chopped fresh strawberries spread in a parchment paper lined baking pan

  • In the event that you are preparing the keto version of this dish, you should replace the coconut sugar with a sugar or brown sugar substitute that is suitable for ketogenic recipes.
  • You can also use chia seeds (in an equal amount) if you do not want to use tapioca starch or arrowroot starch. Chia seeds are a great alternative.
  • I suggest grinding the chia seeds for a more effective gelling process, but either method will do the trick. It is important to remember, however, that the strawberry filling will not be as hard as the tapioca version. On the other hand, this is something that definitely matters when you are putting things in bowls.
  • Apply the strawberry mixture to a baking sheet that is 9 inches (22.5 cm) in diameter and has been sprayed or oiled. Next, move to the topping, which is quite simple to make.

  • This is how (very) simple it is: Till the mixture reaches a crumbly consistency, combine 1 and 1/4 cups of almond flour or meal with 4 tablespoons of coconut sugar and 2 tablespoons of water. I recommend adding one eighth of a teaspoon of salt, but it is not required.
  • Bowl made of decorative blue ceramic that is filled with a mixture of almond flour and crumbs
    The topping should be crumbled and sprinkled so that it covers the majority of the strawberry filling.


  • After that, place the pan in an oven that has been prepared to 350 degrees Fahrenheit (175 degrees Celsius) for twenty to twenty-five minutes, or until the topping is browned and the filling is bubbling.
  • In large part due to the fact that the topping is at its crispiest one hour after baking, this delectable crumble is best consumed while it is still warm.
  • Even after the topping has softened, it is still wonderful, regardless of whether it is served at room temperature or chilled.



1 . Storage: The crumble can be stored in the refrigerator for up to three days if it is covered and stored in an airtight container. Alternatively, it can be stored in the freezer for up to six months. The longer the crumble is stored, the more it will become pliable.


2 . Tapioca Starch Substitute: Tapioca starch can be substituted with an equivalent amount of arrowroot starch or chia seeds, either whole or powdered. Both of these alternatives are available. It is recommended that you let the strawberries and chia seeds sit out for twenty minutes before baking them if you are using chia seeds.

3 . KETO OPTION: The coconut sugar should be replaced with an equivalent amount of a sugar alternative that is suitable for ketogenic diets or a brown sugar substitute .macros for ketosis there are 110 calories, 6.2 grammes of carbohydrates, and 1.7 grammes of sugars (the other macronutrients are the same).




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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