STRAWBERRY CRUMBLE by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Tasty desert, made with minimal effort, and delicious eaten hot or cold.

Serves: 4

Prep time: 15 mins

Cooking time: 20 mins


  • BASE
  • 250g punnet of strawberries
  • 2 tsp coconut flour
  • 1 tbsp vanilla essence
  • 1 tbsp lemon juice
  • 2 tbsp honey
  • 1 cup almond meal
  • 1/2 tsp salt
  • 3 tbsp coconut oil
  • 2 tbsp honey


  • Preheat oven to 180°C (350°F)
  • Mix together strawberries, coconut flour, vanilla, lemon juice and honey.
  • Pour into a 15cm x 20cm (6″ x 8″) baking dish.
  • Combine crumble ingredients in a bowl, and spread evenly over the strawberry base.
  • Bake in the oven for 20 minutes, until strawberries are juicy, and crumble is golden brown.
  • Let stand for 10 minutes before serving, or refrigerate for later.
  • Can be eaten hot or cold.


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