Strawberries don’t need much this time of year, and this is one of the simplest ways to let them shine. As they bake, they soften and release their juices, creating a naturally sweet, lightly jammy base. A squeeze of citrus keeps everything bright and balanced.
The topping comes together quickly with almond flour and an assortment of nuts, baking into a crisp, golden layer that contrasts with the soft fruit below. Letting the fruit bubble at the edges before pulling it from the oven helps concentrate the juices and gives the crumble its best texture. It’s a classic combination that feels just right for the season. Serve warm, on its own or with a spoonful of yogurt or ice cream.
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 finely 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
- Preheat the oven to 350°F. Lightly coat eight 4-inch ramekins with cooking spray and place them on a parchment-lined sheet pan. In a large bowl, gently toss the strawberries with the maple syrup, orange juice, arrowroot or cornstarch and salt until evenly coated. Divide the filling among the ramekins.
- In a separate bowl, combine the chopped nuts, almond flour, maple syrup and a pinch of salt, stirring until the mixture comes together. Scatter the topping evenly over the strawberries. Bake for 30 to 40 minutes, until the topping is lightly browned and the filling is bubbling at the edges. Remove from the oven and let the ramekins cool on a wire rack for about 15 minutes. Serve warm with whipped cream or your favorite vanilla ice cream.
Tried this recipe?Let us know how it was!
