Strawberry Crumble

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Servings: 4 Prep: 45 min Dairy Free Gluten Free Paleo Pescetarian Vegan Kids Oven Added 7 months ago Updated 7 months ago

Missing nutrition data for: Strawberries, Lemon, Tapioca Flour, Almond Flour

Ingredients

For the filling:

4 cups strawberries ⚠

1 small lemon ⚠

1 tablespoon tapioca flour ⚠

2 teaspoons vanilla

1 tablespoon pure maple syrup

For the crumble topping:

1 cup almond flour ⚠

½ teaspoon sea salt

3 tablespoons coconut oil

3 tablespoons pure maple syrup

Instructions

1. Preheat the oven to 350F.

2. Wash and halve the strawberries. Juice the lemon.

3. In a mixing bowl, toss the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer to a 9x9 baking pan.

4. Mix the topping ingredients in a medium bowl.

5. Evenly spread it over the strawberries and bake in the oven for 30 minutes, until the strawberries are juicy and bubbly and the topping is golden-brown.

6. Let stand for 10 minutes before serving.

Per serving incomplete

110

Cal

Carbs

10g

Fat

Protein

Carbs 14%

Fat 86%

Protein 0%