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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.

Strawberry Crisp with Almond Butter Crumble (Paleo + Vegan)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Rachel Conners

Ingredients

For the strawberry filling

For the almond butter cookie crumble

  • 2 tablespoons ghee or coconut oil use coconut oil to keep vegan
  • 1/4 cup creamy almond butter
  • 1/3 cup coconut flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  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.