Strawberry Crumble
|
PREP TIME
15 Min
|
COOK TIME
30 Min
|
SERVINGS
3
|
INGREDIENTS:
o 4 cups fresh ripe strawberries, halved
o 2 tablespoons tapioca flour
o 2 teaspoons pure vanilla extract
o 1 tablespoon fresh lemon juice
o 2 tablespoons pure maple syrup
-
- Grain-Free Crumble Topping
o 1 cup blanched almond flour
o ½ teaspoon kosher salt
o 3 tablespoons coconut oil
o 3 tablespoons pure maple syrup
DIRECTIONS:
- Preheat the oven to 350°F.
- In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
- Mix together the ingredients for the crumble topping in a mixing bowl. 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.
- Let stand for 10 minutes before serving with ice cream (See recipe in this book).
