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Strawberry Crumble

Eating this gluten free strawberry crumble warm and top with a big scoop of vanilla ice cream for a fruity dessert or an indulgent breakfast.

Gluten Free Strawberry Crumble - Real Plans

Far be it from us to tell you whether this gluten free strawberry crumble is better for breakfast or dessert. Regardless, we recommend eating it warm and topping it with a big scoop of vanilla ice cream.

Find a great deal on strawberries at the farmer’s market this week? Keep berries fresh longer by washing the berries in a vinegar bath using 1 cup of vinegar to 8 cups of water. Then, rinse and dry well before placing in the fridge.


Strawberry Crumble

  • 15m
  • 30m
  • 45m


For the filling:

  • 1 tbsp. maple syrup
  • 2 tsp. vanilla extract
  • 2 tbsp. tapioca starch
  • 1 small lemon
  • 4 c strawberries

For the crumble topping:

  • 1 c gluten-safe oats
  • 1/2 tsp. coarse sea salt
  • 3 tbsp. butter
  • 3 tbsp. maple syrup


  1. Preheat the oven to 350F.
  2. Wash and halve the strawberries. Juice the lemon.
  3. In a mixing bowl, toss the strawberries, tapioca starch, vanilla extract, lemon juice, and maple syrup. Transfer to an 9X9 baking pan.
  4. Mix the topping ingredients in a medium 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.
  5. Let stand for 10 minutes before serving.


  • 4
  • 270
  • 3g
  • 41g
  • 5g
  • 9g
  • 5g
  • 22mg
  • 21g
  • 244mg

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