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Almond Flour Strawberry Crumble

Serve this Almond Flour Strawberry Crumble with vanilla ice cream for an incredible dessert that is bound to be a family favorite! Grain-free, refined sugar-free, dairy-free, and vegan, this super simple strawberry crisp requires zero baking experience.

Strawberry crumble in a white bowl with vanilla ice cream, ready to eat

I first shared this recipe for grain-free strawberry crumble back in July of 2014 and it was love at first bite!

Since sharing it, I’ve made the recipe countless times and it has been a reader favorite for years. 

Featuring a sultry, sweet and tangy gooey berry filling with an amazing crisp topping, this healthy strawberry crumble is the perfect way to celebrate strawberry season.

At a minimum, all you need for this easy recipe is 6 simple ingredients: finely ground almond flour, tapioca flour, fresh juicy strawberries, pure maple syrup, coconut oil, and fresh lemon juice. 

When all of the ingredients are baked up into a delicious strawberry cobbler, the end result is a perfectly sweet and tangy delicious dessert with delightful crispy topping that tastes nice and buttery, yet it’s butter-less! 

There is relatively little added sugar to this recipe, and yet you’d never even know it!

This paleo strawberry crumble is gluten-free, grain-free, refined sugar-free, dairy-free, egg-free, and vegan, making it an ideal treat for those who have dietary restrictions or allergies.

But you don’t have to eat grain-free in order to love this recipe! It is just so fun and easy to put together and a pure joy to consume.

Because it’s made mostly with fresh fruit, includes healthy fats from the almond flour, and is relatively low in sugar compared to a regular crisp recipe, I find this to be a healthier option for dessert.

Almond flour strawberry crumble in a white bowl, ready to serve. A golden spoon and napkin to the side with fresh strawberries scattered around.

Let’s discuss the simple ingredients for almond flour strawberry crumble!

Ingredients for Almond Flour Strawberry Crumble:

Almond Flour: The delightful crumble topping is made using finely ground almond flour, taking the place of all purpose flour. While almond meal will work, it will result in a grainier texture. 

Coconut Oil: Replacing butter in the crumb topping, a little melted coconut oil brings moisture and fat content to the topping, and thereby flavor. You can easily replace it with melted ghee, melted butter, or vegan butter if you’d like.

Pure Maple Syrup: Used to sweeten both the topping mixture and the strawberry filling mixture, we use a little pure maple syrup.

You can replace this natural sweetener with brown sugar or coconut sugar, but if you do so you will need to add a little more oil to the crumble topping to get the right consistency.

Fresh Strawberries: The star of the show here, ripe strawberries get baked into a soft, jammy like filling for a tangy and delicious fruit cobbler.

I recommend sticking with fresh sweet strawberries for the best result as frozen strawberries often taste less sweet and can result in a waterier filling. If frozen is all you have access to, simply add a little additional tapioca flour to the filling.

Tapioca Flour: In order to thicken the strawberry filling, we toss the chopped strawberries in tapioca flour. Similar to cornstarch, tapioca flour helps to thicken sauces, but it is grain-free and paleo friendly.

It can easily be replaced with arrowroot flour or a gluten-free flour blend.

Fresh Lemon Juice: Bringing a little citrus tang to the strawberry filling to create some flavor nuance, a little splash of fresh lemon juice goes a long way.

Pure Vanilla Extract (Optional): Vanilla extract is optional, but it brings warm flavor to the topping. Skipping it won’t be the end of the world.

Sea Salt: A little salt enhances the flavor of this healthy strawberry crumble so that all the rich, sweet flavors shine through.

White bowl of strawberry crumble with scoops of vanilla ice cream.

Now that we’re familiar with the healthy ingredients for this grain-free strawberry crumble recipe, let’s make it!

How to Make Almond Flour Strawberry Crumble:

Preheat the oven to 350 degrees Fahrenheit.

Cut off and discard the strawberry stems, then chop the strawberries into smaller chunks.

In a mixing bowl, stir together the chopped strawberries, tapioca flour, vanilla extract, lemon juice, and pure maple syrup.

Strawberries, pure maple syrup and tapioca flour in a big measuring cup.

Transfer this strawberry mixture to an 8” x 8” baking pan, casserole dish, or a pie dish in an even layer.

Strawberry filling ingredients in the bottom of a baking dish.

Mix together the ingredients for the crumble topping in a large mixing bowl until a thick dough forms. There’s no need to separate out the dry ingredients from the wet ingredients, as everything can just be mixed together. 

Almond flour crumble topping in a red mixing bowl.

Evenly spread the topping mixture over the strawberry layer and bake in the oven for 25 to 30 minutes, or until the strawberries are juicy and bubbly and the topping is golden brown.

Almond flour strawberry crumble in a baking dish, ready to go into the oven.

Note: if you use melted butter for the topping instead of coconut oil, adjust the bake time for 20 to 25 minutes as butter browns up quicker than coconut oil.

Remove the almond flour strawberry crisp from the oven and serve it in bowls warm, fresh out of the oven.

Serve this paleo strawberry crumble with a scoop of Dairy-Free Vanilla Ice Cream, Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream, Coconut Whipped Cream, or Dulce de Leche Ice Cream.

grain-free strawberry crumble in a white bowl with vanilla ice cream and a gold spoon.

Store leftover strawberry crumble in an airtight container in the refrigerator for up to 5 days. You can also store the baking dish covered in plastic wrap in the refrigerator. 

If you’re looking to make some changes to this easy crumble recipe, here are some easy options.

Recipe Adaptations:

  • Replace the almond flour with hazelnut flour.
  • Use raspberries, cherries, or blackberries instead of strawberries to make a variety of fruit crisps
  • Swap arrowroot starch for the tapioca starch.
  • If you’re using a granulated sweetener in the crumble topping mixture, add another 1 to 3 tablespoons of oil (or unsalted butter), or until the mixture resembles a sticky cookie dough.
  • If you’re an oatmeal lover, you can add 1/2 cup of rolled oats or quick oats to this easy strawberry crumble recipe.
  • For a keto option or a low carb recipe, use your favorite sugar-free sweetener. Add two tablespoons of water to the strawberry filling and 1-2 tablespoons of additional oil to the crumble mixture if you choose to use a sugar-free granulated sweetener.
Casserole dish of strawberry crumble, fresh out of the oven.

And that’s it! An amazing strawberry dessert that is guaranteed to receive rave reviews by all who try it. 

This simple summer dessert can be made with almost any fruit filling so you can enjoy fruit crisps all summer long!

If you love strawberry desserts, also try my Keto Strawberry Crumble Bars or my Paleo Healthy Strawberry Crumb Bars

More Grain-Free Cobblers and Crumble Recipes:

grain-free strawberry crumble in a white bowl with vanilla ice cream and a gold spoon.

Almond Flour Strawberry Crumble

This Almond Flour Strawberry Crumble recipe is a delicious dessert the whole family will love! Ideal for those with dietary restrictions or just anyone who enjoys strawberry desserts, this simple recipe is vegan, grain-free, dairy-free and refined sugar-free. Serve it with vanilla ice cream for a real good time!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
4 Servings


Strawberry Filling:

Grain-Free Crumble Topping:


  • Preheat the oven to 350 degrees Fahrenheit
  • In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer the strawberry filling mixture to an 8” x 8” baking pan.
  • Mix together the ingredients for the crumble topping in a mixing bowl. Evenly spread the crumble topping mixture over the strawberries and bake in the oven for 25 to 35 minutes, or until the strawberries are juicy and bubbly and the crispy topping is golden brown.
  • Serve this paleo strawberry crumble warm with a scoop of vanilla ice cream!


*You can replace the coconut oil with 4 tablespoons of melted butter if you'd like


Serving: 1of 4Calories: 381kcalCarbohydrates: 36gProtein: 7gFat: 25gFiber: 6gSugar: 23g
Course: Desserts & Treats
Cuisine: American
Keyword: dairy free, dessert, gluten free, grain free, paleo, paleo strawberry cobbler, paleo strawberry crumble, vegan
Servings: 4 Servings
Calories: 381kcal
Author: Julia

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

I originally shared this recipe on July 25, 2014. I updated the photographs and the information to make the recipe even better!

Recipe Rating

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Tuesday 1st of August 2023

Wow! This was so good. We substituted blackberries as my husband picked them from some plants near his work this morning. Couldn't be any fresher. Everything else was as written in the recipe. We skipped the ice cream but would be a great addition.


Thursday 3rd of August 2023

I'm so happy to hear you enjoyed the crumble with blackberries! Sounds amazing! Love that they were handpicked too - there's nothing better! Thanks so much for sharing your experience! xo


Saturday 28th of May 2022

Hi! Can I sub frozen strawberries? I know there is more moisture, so cook longer?


Saturday 28th of May 2022

Hi Ashley!

You can use frozen strawberries for sure! I would thaw them strawberries first so that the topping doesn't burn from a longer bake time. To speed up the thawing process, microwave the strawberries or heat them in a saucepan until thawed. Hope you enjoy!


Thursday 2nd of May 2019

I’m very late coming to this post but I just made this as my Paleo daughter is now living with me. I only had a pint of strawberries so I halved the recipe for two generous servings in 1-cup ramekins. The berries were too sour so added a little BochaSweet ( BochaSweet is sourced from 100% non-GMO kabocha squash—it’s not bitter at all like Stevia is to my tastebuds)—the rest I did as the recipe called for. DELICIOUS! And so easy. I’ll make this over and over. The crumble will be good on other fruits, too!


Saturday 4th of May 2019

Ooh, this is the first time I have heard of BochaSweet...I'll have to try it! The crumble is so, so tasty with other berries, as you imagined! I've made it with raspberries and blackberries, and have also made an apple and a peach version. It's just such a great go-to. Thanks so much for dropping the sweet note! xo

Amanda Jackson

Friday 1st of February 2019

Hi! Can you use frozen strawberries, I just inherited a ton from a friends deep freezer and want to use them up!


Saturday 10th of June 2017

Making this right now !!! Can't wait to try it :) thanks for the recipe !

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