Strawberry Crisp with Almond Butter Crumble (Paleo + Vegan)

This Strawberry Crisp with Almond Butter Crumble is an irresistible pairing of fresh strawberries and a lightly-sweetened, rich and crispy almond butter cookie crumble. You won’t be able to resist this gluten-free, paleo, and vegan dessert.

This Strawberry Crisp with Almond Butter Crumble is an irresistible pairing of fresh strawberries and a lightly-sweetened, rich and crispy almond butter cookie crumble. You won't be able to resist this gluten-free, paleo, and vegan dessert.

You guys…I can’t even with the small talk today. Too excited about all things strawberry and almond butter !!! This dessert gets me seriously giddy. 

I have a major thing for fruit crisps and crumbles.. Everytime I make one, it’s dangerous because I just can’t seem to stop myself from devouring them…which is why I tend to make them in smaller sizes (this recipe serves 2-4 for dessert, depending on how hungry you are).

This Strawberry Crisp with Almond Butter Crumble is an irresistible pairing of fresh strawberries and a lightly-sweetened, rich and crispy almond butter cookie crumble. You won't be able to resist this gluten-free, paleo, and vegan dessert.

I’m especially prone to devouring them when they’re made with some of the season’s freshest fruit, and topped with an irresistible crumbly topping.

This one checks all my “perfect crumble” boxes. The strawberries right now in San Diego can’t be beat. They’re sooo sweet and juicy, I’ve been having a hard time putting themi in baked goods because they’re SO darn tasty on their own.

This Strawberry Crisp with Almond Butter Crumble is an irresistible pairing of fresh strawberries and a lightly-sweetened, rich and crispy almond butter cookie crumble. You won't be able to resist this gluten-free, paleo, and vegan dessert.

Once I managed to part with them and tuck them into a crisp, the reward was SO worth it. That natural sweetness of the strawberries shines through, and is only enhanced their time in the oven. Because the fresh, local strawberries are so naturally sweet, only 1 tablespoon of maple syrup is needed to highlight their flavor.

You can bake this crisp is a small 6″ cast iron pan like I did, or you can divide it into ramekins for individual desserts. Alternatively, you can multiply the recipe by 2 and make it in an 8×8 pan if you need to serve more people.

This Strawberry Crisp with Almond Butter Crumble is an irresistible pairing of fresh strawberries and a lightly-sweetened, rich and crispy almond butter cookie crumble. You won't be able to resist this gluten-free, paleo, and vegan dessert.

Once your fruit is piled into your pan of choice, it’s time for the other star of the show: almond butter cookie crumble!!! Holy cow, I could eat this almond butter cookie crumble ALL DAY LONG, on everything.

The almond butter crumble bites melt in your mouth, and perfectly complement the fresh sweetness of the cooked-down strawberries. It’s simple to stir up and I’ll bet you want to put it on everything – I’m already dreaming up new treats to put this crumble on! I won’t blame you if you’re caught picking crumbles off the top ;) not that I did that or anything…

This Strawberry Crisp with Almond Butter Crumble is an irresistible pairing of fresh strawberries and a lightly-sweetened, rich and crispy almond butter cookie crumble. You won't be able to resist this gluten-free, paleo, and vegan dessert.

You could also use peanut butter here (if you’re not paleo) and get something deliciously reminiscent of PB&J. Swoon! You’ve got to give this one a go soon…enjoy! :)

Feeling the strawberry love?! You’ll go nuts for these strawberry-filled treats…

Strawberry Crisp with Almond Butter Crumble (Paleo + Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
For the strawberry filling
  • 12 oz. strawberries, sliced
  • 1 tablespoon maple syrup (add more if your strawberries aren't too sweet)
  • 1 teaspoon vanilla extract
  • 1 tablespoon tapioca flour
  • ¼ cup almond butter
For the almond butter cookie crumble
  • 2 tablespoons ghee or coconut oil (use coconut oil to keep vegan)
  • ¼ cup creamy almond butter
  • ⅓ cup coconut flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 350°F. Prepare a 6” cast iron skillet, small baking dish, or two or three ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
  2. In a bowl, combine the sliced strawberries, maple syrup, vanilla extract, and tapioca flour. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin. Dollop the almond butter on top, and toss gently to mix it in just slightly.
  3. In a different bowl, combine the ghee, almond butter, coconut flour, coconut sugar, cinnamon and salt. Mix until smooth and then crumble over the strawberry mixture.
  4. Bake for 30-35 minutes until the strawberries are bubbling and the crumble is firm and lightly browned. Serve with whipped coconut cream and a drizzle of almond butter.

What tools you’ll need to make this…

This Strawberry Crisp with Almond Butter Crumble is an irresistible pairing of fresh strawberries and a lightly-sweetened, rich and crispy almond butter cookie crumble. You won't be able to resist this gluten-free, paleo, and vegan dessert.

Comments

  1. 1 oz strawberries isn’t enough….typo?

  2. This sounds absolutely wicked!!

  3. Love the idea of the almond butter crumble. So creative and so perfect with berries!
    Ashley recently posted…S’mores-Inspired Chocolate Cardamom Ice Cream SandwichesMy Profile

  4. Can I use plain flour instead of coconut flour? Would the measurements change if I do so?

    • You cannot substitute coconut flour 1:1 with regular flour, as coconut flour is much more absorbent than regular flour. You’d need to use between 2-3x more flour – unfortunately, since I haven’t tested it myself, I can’t give an exact amount.

  5. I’m so sad strawberry season is already at the end here in Croatia, this looks like a perfect dessert, so yummy!!! Your photos always make me hungry! :D

  6. This sounds delicious, especially the crumble! Is coconut sugar better to use than regular sugar? Can I use Stevia instead? I keep seeing coconut sugar popping up in recipes, but I’ve never cooked with it.
    Beautiful pictures, by the way :)

    • Hi Danielle, coconut sugar is less processed and lower on the glycemic index than regular sugar. I love it’s delicious, slightly caramelly flavor too. I’d recommend trying it out! I haven’t tried Stevia in this recipe, so I’m not sure how it would go. Thanks for the love!

  7. Holy cow, this sounds incredible! I’m not much of a baker but this looks like something I could tackle easily. You had me at almond butter crumble.

  8. Might I suggest using orange extract with berries and save the vanilla for other stuff? You’d be amazed! I also use almond extract with pitted fruits. Vanilla can be over-used at times. P.S. Are all your recipes gluten free and vegan friendly? If so, sign me up!!! May I share them with my customers?

    • Hi Kyrila, thanks for the tips! Using orange or almond extract with fruit sounds absolutely delicious. Not all of my recipes are vegan, but they are all GF! You can feel free to link to my recipes to share with your customers!

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