sweet, juicy strawberries, covered with a thick layer of nut crumbles & served right from the oven with fresh vanilla coconut cream. i bet you can already smell it, can’t you?
this vegan & glutenfree strawberry crumble is easily & quickly to make. it’s one of my favourite heartwarming desserts with its combination of warm & cold, crunchy & soft, fruity & nutty.
if you aren’t a newbie at gluten- & dairyfree baking, most ingredients will be stocked in your kitchen. maple syrup gives this crumble a caramel flavour & in case you don’t like strawberries [but, i mean, … who doesn’t like strawberries?], you can change them with blueberries, apples or plums.
please let me know how it turned out for you. share your picture on instagram with #sweetpaleotreats or leave a comment below.
vegan, glutenfree, dairyfree, free from refined white sugar, paleo
prep time: 12 mins
baking time: 35-40 mins
3, 4 handfuls of fresh strawberries [ca. 500g]
150g mixed nuts [almonds, hazelnuts, pecans]
2 tbsp coconut oil, room temperature
2-3 tbsp maple syrup
grated zest of half a lemon
1/2 tsp ground vanilla
a pinch of sea salt
150g coconut yoghurt, unsweetened
1 tbsp maple syrup
1 tbsp lemon juice
1/4 tsp ground vanilla
preheat the oven to 140°c & cover a baking tray with baking paper.
wash the strawberries & cut the bigger ones in half slices. spread them onto the baking tray.
for the crumble, grind half of the nuts finely in your blender, chop the rest.
place coconut oil, maple syrup, lemon zest & spices in a bowl, add the prepared nuts. use your hands to mix until well combined.
taste it – if you’re strawberries aren’t very sweet, you can add more maple syrup to the crumble topping if necessary.
pour the crumble filling evenly over the berries. bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and lightly browned.
in the meantime, prepare the coconut cream. mix coconut yoghurt, maple syrup, lemon juice & ground vanilla in a medium sized bowl & put it into the fridge until the crumble is ready.
serve warm with a big dollop of coconut cream on top.