This gluten-free strawberry crumble 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.
- 4 cups fresh strawberries sliced
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3 TBSP cornstarch
- 1 TBSP lemon juice
- 1 tsp vanilla extract
- pinch of salt
- 3/4 cup GF oats
- 1/2 cup almond flour
- 1/3 cup butter melted
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- Preheat your oven to 350*F. Grease a 9 x 9 baking dish or equivalent and set aside.
- In a large mixing bowl combine all fruit filling ingredients and mix well. In a second mixing bowl combine all crumble toppings together well.
- Place the fruit filling in the bottom of the prepared baking dish. Place the crumble topping on top and spread into a thin even layer. Bake for 30-35 minutes or until the strawberry glaze is bubbling along the sides and the crumble is a golden brown around the edge of the dish.
- Remove the strawberry crumble from the heat and allow to cool. The juices will thicken upon cooling. Serve with ice cream and a 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.
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:
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