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This paleo & vegan strawberry crumble couldn’t be easier or more delicious! Made without refined sugar, grains, or dairy, it’s a healthy summer dessert that will make everyone happy. A big scoop of coconut vanilla ice cream makes it the perfect treat! Gluten-free, dairy-free, paleo and vegan.
As much as I love making multi-step dessert recipes sometimes –the ones that make you work for the payoff – I’m happy and relieved to day that this strawberry crumble is not one of those recipes. At all. In fact, it basically made itself.
I did take part in the eating of it of course, as did my husband Adam, who claimed it tasted just like one of those strawberry shortcakeice cream pops reminiscent of childhood (he ate it with the ice cream, of course) and that it was the best dessert I’ve ever made. He’s totally forgetting about those fudge brownies from a month ago, I’m guessing, but still, this strawberry crumble is very much welcome in my oven anytime.
But let’s rewind now to the beginning – the strawberries. Since we’re at the beginning of summer right now, the gorgeous ripe fresh strawberries that make this dessert irresistible aren’t hard to come by.
However, it’s totally possible you’re coming to me from, say, January (hey, no shame in eating berries year round!) and are wondering if the recipe will work with frozen strawberries. The answer is, yes, it should be all good as long as you thaw them first, BUT if you can get your hands on fresh, the flavor and texture will just be all around better. Is that an annoying answer to your question? Did you not even ask a question? Eek, sorry if this ramble didn’t apply to you at all!
So, we have fresh strawberries that get tossed with a bit of lemon juice, tapioca or arrowroot flour as a thickener (either will work) and maple sugar for incredible flavor. I’ve been crushing on maple sugar big-time lately (legitimate heart flutters), almost by accident, since I originally bought it to use in these cupcakes to give them a “vanilla color”, since coconut sugar turns everything brown.
I wound up loving the flavor so much that I use it just as often as coconut sugar, if not more, but essentially the two are interchangeable as far as baking recipes go, so by all means, use coconut sugar if that’s what you have on hand!
As for the crumble topping, it’s a mixture I love that’s somewhat similar to my apple crisp topping, except using maple sugar instead of syrup and almonds instead of pecans. The addition of almonds and flaked coconut gives the topping a bit of extra “toasted” flavor and texture, if that makes any sense.
Though you don’t technically need a blender/processor for the topping since you can just chop up the nuts finely, I recommend using one to make things extra easy. Blend – sprinkle over the strawberries – bake! I didn’t make my own ice cream to top this one, but did use my family’s favorite coconut vanilla ice cream (I purchase it at my local grocery store.)
I think the ice cream is pretty much essential if you’re going for that dessert-y feeling (is dessert a feeling? Deep thoughts…), however this strawberry crumble is honestly delicious simply on its own, so don’t necessarily listen to me – you’re winning either way! And is she finally done rambling now? I hope so…go slice those strawberries and let’s bake this!
Paleo & Vegan Strawberry Crumble
Paleo & Vegan Strawberry Crumble {Gluten-free, Dairy-free}
This paleo & vegan sweet, gooey and crisp strawberry crumble couldn't be easier to make! Made without refined sugar, grains, or dairy, it's a healthy summer dessert that will make everyone happy. A big scoop of coconut vanilla ice cream makes it the perfect treat! Gluten-free, dairy-free, paleo and vegan.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course:Dessert
Cuisine:Paleo, Vegan
Servings: 8 servings
Ingredients
For the Filling:
- 2lbsstrawberriesa little more than 4 cups, washed, dried and sliced
- 2Tbsptapioca starcharrowroot works as well
- 1tsplemon juice
- 1/4cuppure maple sugar*or coconut palm sugar
For the Crumble Topping:
- 1/2cupraw almonds
- 1cupblanched almond flour
- 1/2cupcoconut oilsoft (use refined if you want to avoid coconut flavor)
- 1/2cupunsweetened coconut flakesor shredded coconut
- 3tbspmaple sugar*or coconut sugar
- 1tsppure vanilla extract
- 1tspground cinnamon
- 1/4tspsea salt
Instructions
Preheat your oven to 375 degrees
Toss the sliced strawberries in a large bowl with the lemon juice, tapioca and maple OR coconut sugar and arrange in the bottom of a 9” pie dish or baking dish. Set aside in the refrigerator while you prepare the crumble topping.
Add the almonds to a high speed blender or food processor and pulse until crumbs form. Add the remaining topping ingredients and pulse until a thick crumb mixture forms, don’t blend too long that it gets pasty, though.
Sprinkle the topping generously all over the strawberries, then bake in the preheated oven for 30-35 minutes or until topping is golden brown and filling is bubbly
Serve warm or room temp with a scoop of coconut vanilla ice cream or whipped cream. Enjoy!
Recipe Notes
*I loved the flavor that maple sugar added in this recipe, but coconut sugar will be just as good if that's what you have on hand!
Nutrition
Calories: 351kcal
Carbohydrates: 22g
Protein: 6g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 0mg
Sodium: 3mg
Potassium: 280mg
Fiber: 5g
Sugar: 12g
Vitamin A: 15IU
Vitamin C: 66.9mg
Calcium: 81mg
Iron: 1.6mg
Did you make this recipe?
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What I Used To Make My Paleo & Vegan Strawberry Crumble:
Want More Paleo & Vegan Dessert Recipes? Try One of These!
Peach Cobbler
Maple Pecan Apple Crisp
Triple Chocolate Fudge Brownies
Chocolate Chip Cookie Dough “Nice” Cream
Tell Me!
Do you have a favorite dairy free ice cream? Or do you make your own?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
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About Michele
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
Reader Interactions
Reader Reviews & Comments
Sue saysI bought the ingredients today so i will let you know how it turns out!
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- Sue says
Delish! I made (super easy!) with coconut sugar and it was so good! It was just the right sweetness with the strawberries and the sugar. This is a recipe that I will make all year round. Have you made it with other fruits besides the strawberries! Blueberries? Peaches? The crumble topping was fantastic.
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- Lisa says
Soo sooooo good! I made this for the 4th of July and used Trader Joe berry mix to add a lil’ blue to the red. It includes strawberries, raspberries, blueberries and blackberries. The mix comes frozen-so I simply kept in the fridge for a day to thaw it out. I used three packages, 12oz/package. I would make this again, absolutely! Super yummy, thanks for the inspiration!!!!Reply
- Michele says
Sounds great! So thrilled you liked it!
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- Jennie says
we tried this over the weekend….had a bit of a challenge with the maple sugar…BUT…we used maple cotton candy that my daughter brought home from the farm market ! crunched it up, stuck it in a measuring cup and used it that way. It worked great !
tasted pretty yummy….thanks for that recipe..
Reply
- Michele says
Haha you could have also used coconut sugar if you had that on hand! The two are basically interchangeable, maple sugar has a lighter color and a bit of a different flavor but coconut sugar works the same way. Glad this worked out for you though, awesome!
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- alexis says
Can I replace almond flour with coconut flour? What would the measurements be, if different.
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- Michele says
They’re too different to know the measurements, I typically use about 1/3 the amount of coconut flour as I would almond, so if you do want to try it go with that ratio 🙂
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- Claire says
Loved how easy this recipe was and how good it tasted! Great summer dessert to satisfy my enormous sweet tooth.Reply
- Michele says
So happy you enjoyed it!
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- Rose says
I made this for a potluck tonight and it was a huge hit. Didn’t matter that it was “paleo” or “vegan”, everyone loved it and no one felt uncomfortably full after. I whipped up some coconut cream to go on top. I will certainly make it again.Reply
- Gigi says
This was so delish! Amazing warm with ice cream & so good cold too for breakfast or a snack- just enjoyed some with my coffee moments ago. I used coconut sugar because I had it on hand & some really ripe organic strawberries I found at a local food co-op were perfect for this! Also, I found that coconut oil did not impart too much of a coconut flavor overall, but just enough. Will definitely be making again!!?♥️Reply
- Naomi says
Made this with apples, blueberries, and strawberries. No sure added some applesauce instead. For the topping I also added some walnuts. After the topping ingredients were run through the blender I added chopped walnut and almond pieces for a little more texture. No sugar added at all.Reply
- Lani says
This was absolutely delicious. Not too sweet
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- Christina H. says
Can you use frozen strawberries?
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- Sarah says
I’m making this right now and after 10 min in the over, the crumble topping was completely burnt. It doesn’t say to cover it, but should it?? I’ve scraped everything off and will try again with foil on top. I hope I can save it.
Reply
- game says
like this dishes, thanks so much
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