The best gluten-free strawberry crumbles have very few ingredients, and use whole, fresh strawberries. They are also not served warm and have a fantastic topping that adds a ton of flavor to the fruit. This crumble is made with ground nuts.
The goal here was to make something tasty and simple. Almost as if it were not gluten-free at all!
The thing is, when you get into gluten-free recipes, there are some that just taste bland. If you flood the recipe with out of the ordinary ingredients that you don’t need in the dish, it will taste even more bland.
So FRESH ingredients are the key components to making gluten-free dishes pop.
The only difference between this recipe and a gluten full recipe is….well NOTHING! That’s right. No flour here people. Just from scratch ingredients.
Here is what we have. To start, getcherself some fresh, bright strawberries. Wash them and blot them dry. Then, cut them into fourths.
From there, you’ll want to let them sit in a colander in the sink for some time. Let them drain of liquid so that your crisp will not be too runny. There’s no need to add flour or corn starch to thicken the strawberry mixture while baking. Just give them a bit of a shake and blot them and drain them for awhile, to get off much of that excess liquid.
Once they’re ready and alot more dry, mix them with raw honey and stir. Then layer them onto a sided baking dish and sprinkle on pieces of fresh basil leaves. I used a glass baking dish but I suspect any baking dish will do. I did not oil the bottom of the dish as that only adds more liquid. Plus, this dish doesn’t really seem to stick.
The topping is your last part. It’s easy and simple and consists of nuts. Grind some cashews or macadamias or whatever you prefer! Then add brown sugar, butter, some nutmeg and cinnamon and voila! You’ve got yourself a fantastic topping that’s ready for crumbling.
I know people who eat gluten-free sometimes, and not all the time. So this dessert is perfect for both worlds! You don’t have to deal with substitution at all here. Just plain fun, fresh from scratch ingredients.
I love food. And food loves me. Well, not all food. Ok, so not gluten or shellfish. But that’s neither here nor there!
My point is, it’s sooooo fun to make dishes that might actually taste just like the real thing or even better! And I heard this one actually tastes better than a gluten full crisp. What’s neat is you’re using very few ingredients. But the fresh ingredients that are being used, mesh perfectly together. Not to mention they’re so incredibly tasty.
Top this beauty off with mounds of vanilla ice cream and you’ve got yourself a summer dessert. There are lots of vanilla ice creams actually labeled gluten-free on the market today. Or you can just make your own. Even better!
One quick tip: Let your strawberry crisp sit on the counter after baking, for a long long time. You can even leave it out overnight, if you’d like.
A crisp needs to rest and not be messed with for awhile. If you eat it hot or warm, it will be too runny. So, just leave it alone until it settles and reaches room temperature. I usually eat mine at room temp or a bit cooler from the fridge. It’s wonderful.
I’m hoping this will be the best gluten-free strawberry crumble you’ll ever eat! Make this! And go nuts! 😉
Tell me what you think in the comments below! I’d love to hear!
Best Gluten-Free Strawberry Crumble
A strawberry crumble that is gluten-free, but doesn't look or taste like it's gluten-free.
- 5 to 6 cups Fresh strawberry pieces Stems cut off, then sliced into fourths
- 3 tablespoons Raw honey
- 5 to 6 Basil leaves Picked into small pieces, then evenly laid out over strawberries.
- FOR CRISP TOPPING:
- 1 cup Fresh nuts, ground Cashew or macadamia work best
- 3/4 cup Packed brown sugar
- 5 tablespoons cold butter cut into five chunks
- A hefty pinch of nutmeg and a hefty pinch of salt
- 1/2 teaspoon cinnamon
In a collander in a clean sink, put strawberry pieces in and let strain for awhile. Until lots of excess moisture is gone.
Preheat oven to 350 degrees.
In a 9 x 11 baking dish, add strained strawberry pieces and honey, then mix.
Evenly lay out strawberries in a layer, then add basil pieces all over strawberries in dish.
In a separate bowl, with hands mix crumble together until chunky and ingredients are incorporated together.
- Spread mixture all over the strawberries by crumbling all over evenly.
- Bake at 350 degrees for 45 minutes or until crust turns a golden brown and mixture is bubbly.
- When finished, take and set baking dish on stovetop, preferably overnight. The crumble needs to settle and be brought to room temperature before eating at all. If it is too hot or warm, it will be runny.