Paleo Strawberry Crumble


  • 4 cups strawberries halved
  • 2 tablespoons arrowroot starch
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup

For the topping:

  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil melted
  • 3 tablespoons maple syrup
  • 1/4 cup unsweetened shredded coconut


  1. Preheat oven to 350F. Spray an 8x8-inch pan with coconut oil.
  2. In a large mixing bowl, toss together strawberries, arrowroot starch, vanilla, lemon juice, and maple syrup. Pour into prepared pan.
  3. In a separate bowl, stir together coconut flour, salt, coconut oil, and maple syrup until it sticks together. Stir in shredded coconut. Sprinkle the topping over the strawberries, making sure to cover most of the strawberries.
  4. Bake for about 20 - 25 minutes or until the topping is browned and the strawberries are bubbly.
  5. Let stand about 5 minutes before serving.