Summer Strawberry Crumble [gluten-free, vegan, paleo]

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There is something about summer that just screams STRAWBERRY if you as me! Growing up, strawberries have always been one of my favorite fruits, and yesterday when I picked up some gorgeous, plump, juicy strawberries, I couldn’t help but make this delicious Summer Strawberry Crumble!

This is one of the easiest, tastiest recipes I have ever created (it is approved by both my dad AND brother which is big – trust me!). A crumble may sound difficult and intimidating to make, but rest assured when I tell you that this recipe is one of the easiest desserts I have ever made. Plus, you can easily customize it to your liking by subbing in whatever nuts/seeds you prefer!

This recipe is made with the most simple, clean, and nourishing ingredients. But, believe me when I tell you that you wouldn’t even know that this treat is healthy – it tastes sweet, decadent, and oh so satisfying. I love how it is made with ingredients that make me feel good because there is nothing more that I love than making delicious food that also nourishes my body and soul!

I am so excited for all of you to try out this recipe, and I cannot wait to hear what you think – I just know you guys are going to love this one!

[makes one 8-inch skillet]

Ingredients : 

Strawberry Filling

  • 3 + 1/2 cups quartered strawberries (feel free to sub any berries here!)
  • 3 tb maple syrup
  • 2 tsp vanilla
  • Juice from 1/2 lemon
  • 3 tb arrowroot starch
  • 1 tsp cinnamon

Crumble Topping

  • 2/3 cup pecans
  • 1/2 cup almonds
  • 1/3 cup almond flour
  • 3 tb ground flaxseed
  • 1/4 cup melted coconut oil (measured when melted)
  • 2 tb arrowroot starch
  • 3 tb maple syrup
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp pink salt

Instructions : 

  1. Preheat oven to 350º and grease a baking skillet or baking dish with coconut oil. Set aside.
  2. In a large bowl, combine all of the ingredients for the berry filling until everything is well incorporated. Pour berry mixture into prepared baking skillet.
  3. In a food processor, pulse together the almond and pecans to break down into smaller pieces (be careful not to overprocess!). Add in the almond flour, ground flaxseed, coconut oil, arrowroot starch, maple syrup, vanilla, cinnamon, and pink salt and pulse a few more times until a crumble texture forms.
  4. Sprinkle the crumble over the prepared strawberry filling and bake for 33-37 minutes or until strawberries are bubbling and topping in golden.
  5. Allow to cool and devour; I love this served with whipped coconut cream – YUM!

Lots of love, Worth

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