This rarely happens to us, but the other week I had bought our regular amount of strawberries and forgot that I had also bought cherries, and apricots, and peaches, and clementines, and blueberries. Even though my kids eat a lot of fruit, I was a bit overzealous in my farmer’s market purchases, and my strawberries were looking neglected and about to spoil.
I really hate to throw away good food, so I decided that making some sort of strawberry crisp/crumble would be an acceptable solution. I had also just seen a grain-free granola recipe that I thought looked good, but hadn’t tried yet. So I decided to combine the two and see what would happen. Deliciousness, that is what happened.
My Strawberry Crumble combines sweet cooked strawberries with a grain-free granola crumble topping. It works well as a dessert (and perfect for potlucks), but I’ve also been eating it as a snack. I hope you like it as much as my girls and I do!
Grain-free Strawberry Crumble
- 1 cup mixed raw, unsalted nuts (I used pecans, walnuts, and almonds)
- 2/3 cup almond flour (or other nut flour)
- 2 Tbsp. tapioca flour
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/4 cup honey (preferably raw, unfiltered, and local)
- 1/4 cup (4 Tbsp.) cold butter, cut into small cubes
- 4 cups of strawberries, sliced into small pieces
- 1 Tbsp. lemon juice
- 1 Tbsp. vanilla extract
- 2 Tbsp. tapioca flour
- Preheat oven to 350F.
- In a food processor (or by hand if you don’t have a food processor), chop the mixed nuts until they are in small chunks. If you like a chunkier texture, leave the nuts in larger pieces; otherwise, pulse/chop them until they are in small, uniform pieces. Pulse/mix in other dry ingredients (almond flour, 2 tablespoons of tapioca flour, salt, and cinnamon).
- Pulse/mix in honey until it is distributed evenly. I heated my honey a little so that it mixed more easily. Then pulse in the butter a few chunks at a time until the mixture is chunky in texture. If you aren’t using a food processor, use a fork to work the butter into the nut mixture. I used a meat fork–great tool (and a tip I learned from my Granny!). Note: If your butter is too soft, you can freeze it for a few minutes to make it easier to cut and mix into the nut mixture. Refrigerate until you are ready to use.
- Wash and cut up your strawberries into small, even slices. Mix in the lemon juice and vanilla. Then toss them with the final 2 tablespoons of tapioca flour.
- Put the strawberry mixture in a greased 8×8 baking dish. Then spread the nut mixture over the top, trying to cover all the strawberries evenly. It will be thick and sticky, so just do the best you can.
- Cover and bake on the middle rack of the oven at 350F for 30 minutes. Then, remove the cover and bake for an additional 20-30 minutes until the strawberries are bubbly and the topping is lightly browned and firm.
- Let cool (if you can!), then enjoy! Top this with some whipped cream (dairy or coconut) if you are feeling extra decadent.