This 10-ingredient strawberry crumble is the easiest summer dessert! It's nutty & delicious, and a splash of balsamic vinegar gives it a little pop.
I’ve had a torn page from last month’s Bon Appetit issue sitting on my desk for the last few weeks. Whenever I’d look away from the computer or pace around the room while on the phone (P.S. does anyone else need to walk while they talk?), I’d glance at this pie recipe out of the corner of my eye and think “strawberry pistachio, YES! Why didn’t I think of this combo before?”
This red and green ingredient pairing of pistachios and strawberries is like Christmas in
July, er… June. This strawberry crumble recipe works just as well with walnuts or pecans, but it’s just so pretty with pistachios.
While I got the ingredient idea from Bon Appetit’s pie recipe, this recipe is actually a version of a peach & plum crumble that I made last summer. It’s not too unhealthy as far as desserts go, and it’s much easier than pie. I use almond flour (that I make myself by blending raw almonds) so that it’s entirely gluten free. It’s also vegan, made with coconut oil instead of butter.
The crumble topping is so nutty and delicious, I also just love it raw on top of cold sliced strawberries. If it’s too hot outside to turn your oven on, make this parfait-style! The crumble will keep in a container stored in the fridge for at least a few days.
If you loved this strawberry crumble…
Summer Strawberry Crumble
- 2½ cups chopped strawberries
- ½ teaspoon balsamic vinegar
- ⅓ cup whole rolled oats
- ⅓ cup chopped pistachios
- ¼ cup almond flour*
- ¼ cup brown coconut sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon sea salt
- 1 tablespoon hardened coconut oil, plus more for the skillets
- scant 1 tablespoon water
- ice cream, for serving
- Preheat the oven to 350°F and grease 4 small ramekins or mini-skillets with coconut oil.
- In the bowl of a food processor, pulse the oats, pistachios, flour, coconut sugar, cinnamon and salt until just combined. Add the coconut oil and pulse again. Add the water and pulse again. The mixture should be crumbly.
- In a medium bowl, combine the strawberries with the balsamic vinegar. Divide the strawberries between the ramekins or mini-skillets. Top with the crumble.
- Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned. Remove from the oven and let cool for 10 minutes. Serve with scoops of vanilla ice cream.
- Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.