This gluten-free strawberry crumble recipe warms sweet juicy strawberry pieces with a soft and sweet crisp topping. It's perfect with vanilla bean ice cream and a drizzle of fresh honey!
In my last monthly newsletter that I sent out (if you haven't signed up for it yet, let's getcha signed up!) a few weeks ago I mentioned having this fantastic recipe for a baked strawberry pie.
Y'all, it's fantastic.
BUUUUUUT... the problem is that it's hard to serve and hard to photograph.
I'll just be honest here, it's falls apart into a big lump.
It's a big lump of deliciousness, but still it's a big lump and not a pretty little slice of pie.
I felt that I couldn't just let the recipe go and I am still working on all the parts to make it come together.
But I also had this brilliant idea of turning this failed pie recipe into something that it kind of already was.
It was already a crumble.... so let's tweak a couple of little things and make it into the most deliciously baked strawberry crumble.
After making this dessert more than a few times now, I may have talked myself into always making crumbles and crisps over a formal pie.
The perfectly imperfect fits my style better anyways....
To make it even more perfectly imperfect, I like to serve my strawberry crumble with creamy vanilla bean ice cream and a hefty drizzle of fresh honey. Oh man! The warm strawberry crumble melts the thick ice cream and that drizzle of honey on top gives it a ooey gooey finish.
This beast transforms into a sweet, warm, gooey masterpiece that you can enjoy all summer long.
Gluten Free Strawberry Crumble Tips:
- This strawberry crumble works well when combined with other summer fruits like peaches, blueberries, and blackberries too.
- The crisp freezes well for up to 2-3 months. Just place the crumble overnight in the refrigerator, then warm in the oven at 325*F for 20-25 minutes or until fully heated.
- You can pre-make the fruit filling the day before, refrigerate that portion overnight, and add on the crumble topping just before baking.
- The strawberry crumble should be stored in the fridge and is good for up to 4-5 days... but it won't last that long 😉
Items used to make this strawberry crisp:
Thanks for stopping in friends!
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