Ingredients

The following ingredients have 8 Servings
  • 2 lbs strawberries (a little more than 4 cups, washed, dried and sliced)
  • 2 Tbsp tapioca starch (arrowroot works as well)
  • 1 tsp lemon juice
  • 1/4 cup pure maple sugar* (or coconut palm sugar)
  • 1/2 cup raw almonds
  • 1 cup blanched almond flour
  • 1/2 cup coconut oil (soft (use refined if you want to avoid coconut flavor))
  • 1/2 cup unsweetened coconut flakes (or shredded coconut)
  • 3 tbsp maple sugar* (or coconut sugar)
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt

Instruction

  • 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!