Get the Recipe: Apple Strawberry Crumble (Gluten Free)
This Apple Strawberry Crumble is perfectly sweet and delicious! A sweet apple strawberry filling is topped with a crumble topping. This is such a great dessert for spring and summer!
Ingredients
Apple Strawberry Filling
- 2 large apples
- 2 cups strawberries
- 3 tbsp pure maple syrup
- 1 tsp cinnamon
- 1 tbsp tapioca flour
- pinch sea salt
- 1 tsp lemon juice
Crumble Topping
- 3/4 cup almond flour
- 1/3 cup tapioca flour
- 3 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup butter, or coconut oil, softened
- 2 tbsp almond milk
- 2 tbsp granola, optional, see note
Instructions
- First, preheat oven to 375 degrees Fahrenheit and spray a 9 inch pie dish with nonstick spray.
- Make the crumble topping first. Combine all ingredients in a large mixing bowl. Once a crumbly dough is formed, place in fridge.
- Next, make the apple strawberry filling. Wash, core and slice apples into 16 equal sizes. Wash, cut stems and quarter strawberries.
- Add fruit to a large bowl. Then, add remaining filling ingredients and toss until fruit is coated.
- Pour fruit down into the greased pie dish. Remove topping dough from fridge. Drop dough in large clumps onto fruit filling.
- Loosely cover pie dish with aluminum foil. Bake for 27 to 30 minutes or until topping is crispy and fruit is bubbly.
- Finally, remove from oven and serve!
Notes
- For an extra crunchy topping, add granola. Just mix in with the other topping ingredients.
- I used GrandyOats grain free granola to keep this Paleo!
- Toss fruit filling until completely coated.
- Bake until topping is golden and fruit is bubbly.
- Coconut oil can be used in place of butter.
- Any dairy free milk works!
- Tapioca flour can be substituted with arrowroot starch or cornstarch (not Paleo).
Calories: 224kcal, Carbohydrates: 37g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 215mg, Potassium: 192mg, Fiber: 4g, Sugar: 20g, Vitamin A: 57IU, Vitamin C: 31mg, Calcium: 77mg, Iron: 1mg