What to do with a large container of overly ripe strawberries? Well, anything really! I decided that this weeks sugar free dessert should be a strawberry crumble. Very easy and perfect for your summer berries!
I sweetened my strawberries with yacon syrup instead of sugar or other sweeteners. And my secret ingredient is a chocolate balsamic vinegar by Kouzini Foods! If you can’t find this, then use regular or any other fruit infused balsamic. That hint of acid really brings out the brightness of the strawberries!
The crumble is made with almond flour and cinnamon instead of oats. You can of course use oats if you prefer it. I love these easy blank slate recipes. Use your imagination and make things to your preferences.
Also, in this recipe it is very easy to adjust the sweetness to your preference. As I said, my berries were overly ripe. If you are starting out with less ripe fruit, then you should add a little more sweetener to balance out the tart flavor.
2 lbs container of strawberries
Zest of 1 lemon
Juice of 1/2 a lemon
1 tbsp of balsamic vinegar
3 tbsp of sweetener (my berries were super ripe)
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of sea salt
1 1/2 cups of almond flour (or oats if preferred)
1 stick of room temperature butter
2 tbsp cinnamon
1 tbsp of sweetener
Pinch of sea salt
Start by cleaning and prepping your strawberries. I cut them in quarters. Toss them together with all of the filling ingredients. Pour that into a baking dish.
In a separate bowl, mix the dry ingredients for the topping and then add in the butter. Using your fingers, smush it all together to create a crumble.
Now gently press that on top of the strawberries in the baking dish.
Bake at 400F for 40 minutes.
I served it warm with Greek yogurt and a drizzle of that chocolate balsamic!