Strawberries are an iconic summer treat – sweet, juicy and a little tart. Fresh strawberries can be easily transformed into a bubbly, fragrant and beautiful dessert. This crumble is gluten free, diary free and a perfect way to enjoy strawberry season. As the strawberries bake and release their natural juices, they form a luscious, fruity filling that pairs harmoniously with the nutty crumble topping. Serve your crumble warm with an ice cream of your choice. Don’t be surprised if it becomes your new go-to dessert recipe for those long summer evenings when you crave something sweet and satisfying.
Servings: 8 servings
Ingredients
Strawberry Filling
- 4 cups fresh strawberries stemmed and quartered
- 3 tablespoons maple syrup or honey
- 1-2 tablespoons freshly squeezed orange juice
- 1 tablespoon arrowroot or cornstarch (for thickening)
- Pinch of Kosher salt or sea salt
Nutty Topping
- 1/2 cup finally chopped pecans
- 1/2 cup finely chopped slivered almonds
- 1/2 cup finely chopped walnuts
- 1/4 cup almond flour
- 2 tablespoons maple syrup or honey
- Pinch of Kosher salt or sea salt
Instructions
- Pre-heat the oven to 350 degrees F. Coat 8 four-inch ramekins with cooking spray. Place the ramekins on a sheet tray covered with parchment paper. In a large bowl, gently combine strawberries with the maple syrup, orange juice, arrowroot and salt. Gently toss to combine the ingredients until the fruit is evenly coated. Pour the filling into the greased ramekins.
- Combine the chopped nuts together in a bowl. Add the almond flour, maple syrup and salt and stir to combine. Scatter the topping over the filling in each ramekin. Bake until the nut topping is lightly browned and the filling is bubbling, about 30-40 minutes. Remove the tray from the oven and let the ramekins cool on a wire rack for about 15 minutes. Serve with fresh whipped cream or your favorite vanilla ice cream.
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