Strawberry, Almond & Pecan Crumble with Vanilla Coconut Cream

Strawberry & Almond Crumble with Cashew Cream

I think this crumble tastes just like summertime. It’s easy to assemble, is packed full of natural ingredients and suits those who are vegan, gluten and dairy free. It’s perfect for a summer evening, lunch or afternoon tea and is so healthy it could be eaten for breakfast! I make the Vanilla Coconut Cream first so that I can put it in the fridge to set a little before serving. Prep time is around 15 minutes and baking time 35 minutes.

Vanilla Coconut Cream Ingredients 

1/2 cup raw cashew nuts

1/2 cup coconut butter

1/2 cup water

1 tsp vanilla bean paste

2 tsp coconut sugar

Directions:  Add all the ingredients to a high speed blender and blend until the consistency is nice and smooth.  Place the cream in a bowl and store it in the fridge for a minimum of 1 hour before serving.

S&A crumble 2Crumble Ingredients

500g strawberries

1 tbsp coconut sugar

3 tbsp almond meal

1 tbsp vanilla extract


Crumble topping 

1/2 cup pecans

1/2 cup soaked almonds (drained but still wet)

1/2 cup almond meal

1/2 cup quinoa flour

1 tsp vanilla bean paste

2 tbsp coconut oil



1. Pre-heat the oven to 160 C.

2. Wash the strawberries, remove their tops and place them in an oven proof dish. Sprinkle the coconut sugar, almond meal and vanilla extract on top and with clean fingers mix consistently over the strawberries.

3. For the topping add the almond & cashews to a blender and blend for around 5-10 seconds.  You want the nuts still a little chunky. For crumble toppings I soak my almonds, drain them but don’t dry them because they blend to a nice chunky texture.

4. Place the blended almonds & pecans in a bowl and add the almond meal, quinoa flour, vanilla paste and 2 tbsp coconut oil and mix through until you have a crumble consistency. If the topping feels to dry add a little more coconut oil.

5. Cover the strawberries with crumble mixture & place into the oven for 35 minutes. For the last five minutes turn the oven up to 200 C to brown the top of the crumble.

6. Remove from the oven and let the crumble sit for a few minutes before serving.


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