Paleo Strawberry Crumble (or bars) *Recipe*

This recipe has been toying with my emotions the past 24 hours. My intention was to make strawberry bars, but immediately after taking this out of the oven, I assumed bars were a no-go.

 

They seemed way too gooey so I thought they would just fall apart and, well, crumble. So, needless to say, I decided that I made a crumble and not bars.

I saw this recipe originally on Against All Grain. It looked like the perfect spring treat; just too pretty to pass up.

The original recipe used rhubarb and strawberries but I didn’t have any rhubarb (or enough) so I just loaded it up with strawberries. I’m sure you could sub in other fruits if you’d like like blueberries or peaches. I couldn’t even find rhubarb at the store. Isn’t it rhubarb season? Maybe not yet.

Anyway, here’s the recipe I used:

Paleo Strawberry Crumble

Crust:

• 2 cups almond flour
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup honey
• pinch of sea salt

Strawberry Center:

• 4 cups strawberries, chopped ( I used a mix of frozen and fresh)
• 1/4 cup honey
• 2 Tbsp Tapioca flour

Crumb Topping:

• 1 cup almond flour
• 2 Tbsp coconut oil, melted and cooled
• 1 1/2 Tbsp honey
• pinch of sea salt

The original recipe uses maple syrup as a sweetener, arrowroot powder as a thickener, and of course, rhubarb with the strawberries.  I didn’t change a lot of things in the recipe, I just didn’t have maple syrup or arrowroot powder. I’m sure you could use a little flour instead for a thickener? Maybe start with a little less since you could always add more if you feel like you need to.

This recipe has a few different parts to it,  but it was so simple to make. First, I combined the ingredients for the crust then pressed it down into an 8×8 baking dish lined with parchment paper.  I baked it for about 15 minutes at 350 or until it was slightly browned on top.

Next, I cooked the strawberry filling. I cooked the filling for about 20 minutes on the stovetop on low heat (stirring frequently to prevent burning). You basically just want it to thicken up a bit to a texture resembling jam. Once that was finished, I spread it evenly over the crust.

Finally, I mixed the crumble ingredients together then sprinkled it on top of the strawberry center.

I cooked the crumble for about 35 minutes.

Of course, I tried it right out of the oven. It was definitely not ready to be cut into bars so I ate it as a crumble!

It turned out delicious. I will make this again since it was so easy. I’d love to try it with rhubarb if I can find it! I think peaches would be yummy too.

After I was done taste testing, I put it in the fridge. Well, turns out refrigerating it for a night solidifies the goodness enough so you can actually cut it into bars.

So…good news!! You can have this as a crumble or cut it into bars if you’d like. Either way, tastes yummmm.

What are your favorite summer desserts? Nothing like a pie or crumble with some ice cream!