Gluten Free and Paleo Strawberry Rhubarb Crispy Crumble

This crumble was a winner in our house, so I felt I needed to share it with you. The best part, it’s so easy.


Prep: 20 minutes if the walnuts are unshelled. 30-40 minutes if the walnuts are shelled.

Bake: 30 minutes.


1 cup Almond Flour

3 TBS Coconut Flour

1 tsp Cinnamon

1/4 cup Pumpkin Seeds and Walnuts

1/4 cup Coconut oil

5-6 TBS Maple Syrup


2-3 Stalks of Rhubarb (1-2 cups)

5-10 Strawberries (1-2 cups)

Handful of raspberries – you could do fresh or frozen (1/2 cup – 1 cup)

1-2 TBS Maple Syrup

1-2 tsp Cinnamon


Preheat oven to 350ºF.

First, make the filling. The filling has varied measurements because it depends how much filling you will want – if you want more crumble than filling or vice versa. Also, if you would like it more sweet – add 2 TBS of maple syrup instead of 1. Personally, I did 2 cups of both rhubarb and the strawberries and a cup of raspberries, 2 tbs of maple syrup and 2 tsp of cinnamon as I wanted more filling and have it sweeter.

  1. Cut up your stalks of rhubarb and strawberries into small pieces (as shown in photo). 
  2. Add the raspberries whole.
  3. Then add the maple syrup and cinnamon and mix the filling so all the fruit is coated in maple syrup and cinnamon. Set this aside.

    Now make the crumble.
  4. In a separate bowl, add the almond flour, coconut flour and cinnamon and mix all three.
  5. Cut up your pumpkin seeds and walnuts into desired crunch size.
  6. Now melt the coconut oil if it is not already liquid, and add to the bowl along with the maple syrup. Mix this around until it clumps together and makes a crumble consistency.

Bake in the oven for 30 minutes or until the crumble is golden on top and bubbling inside. Add ice cream or whipped cream if you wish.


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