Peanut Butter and Strawberry Crumble

Dive into this decadent Peanut Butter and Strawberry Crumble. It’s made with heaps of strawberries, maple syrup, almond flour, and peanut butter!

The best peanut butter crumble dessert

I don’t care how many delicious desserts you’ve had. You’ve never had a real one until you try this peanut butter and strawberry crumble! This multi-flavor, multi-level crumble dessert is the ultimate sweet tooth satisfier. It’s made with strawberries, maple syrup, and peanut butter, but that’s just the beginning!

We’ll be making this peanut butter and strawberry dessert in two parts using a strawberry base and a peanut butter topping. It’s a cobbler-style dessert that you’re sure to love. Whip it up to enjoy on a cool summer evening or to really impress your guests!

Ingredients in peanut butter and strawberry crumble

To create this crumble dessert, you’ll need 5 ingredients for the base and 7 ingredients for the toppings, though a couple overlap.

Base

• Strawberries: First, you’ll need 8 heaping cups of fresh strawberries, cut into smaller pieces. That will be about 40oz.
• Maple syrup: To sweeten things up a bit, include 2 tbsp of maple syrup.
• Lemon juice: Follow that with 1 tbsp of lemon juice.
• Vanilla: Next, include 1 tsp of vanilla for flavor.
• Arrowroot powder: Finish off the base with 1 tbsp of arrowroot powder. Though this is optional, I highly recommend it as it helps to soak up excess moisture. You can also use cornstarch.

Crumble Toppings

• Rolled oats: To start on the crumble topping, begin with 1.5 cups of rolled oats.
• Almond flour: Next, add 1.5 cups of almond flour.
• Salt: Add a bit of flavor with 1/4 tsp of salt.
• Peanut butter: Include 1/3 cup of natural peanut butter to thicken up the crumble and add that great pb flavor!
• Maple syrup: Include 1/3 cup of maple syrup to sweeten the taste and help bind the crumble ingredients together.
• Coconut oil: Add 1/4 cup of melted coconut oil.
• Vanilla: Finally, complete the cobbler topping with 1 tsp of vanilla.

Items you’ll need to make this dish

To create strawberry and peanut butter crumble, you’ll need a few kitchen items. Start with a cutting board and knife to prep the berries. Then, grab a large mixing bowl, stirring utensil, 8×11 or 9×13 baking dish, and a second mixing bowl.

For measuring ingredients you will need 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

How to make peanut butter and strawberry crumble

Intro

First, preheat the oven to 350°F.

In a large mixing bowl, mix together the strawberries, maple syrup, lemon juice, and vanilla. Add the arrowroot starch and toss.

Add the berries to an 8×11 inch (or 9×13) baking dish.

In another bowl, mix together the oats, almond flour, and salt.

Stir in the peanut butter, maple syrup, coconut oil, and vanilla until well combined.

Crumble the topping on top of the strawberries until most of them are covered.

Bake in the oven for 40-45 minutes or until the topping is golden brown.

Let cool for 14 minutes before eating, and store the rest in the refrigerator.

Can I use a different sized baking dish?
Definitely! Though I recommend an 8×11 or 9×13, really and size will work. Adjust cooking times accordingly.

Can I use something other than strawberries?
That’s the beauty of this recipe! You can also use blueberries, raspberries, or even peaches. In fact, the peaches make a killer cobbler.

How do I store leftovers?
Leftover crumble can be kept in the refrigerator and enjoyed for 2-3 days.

How this recipe is healthier

To make this dessert, I used a lot of healthier ingredients to sneak in extra nutrients along the way.

Maple syrup
First, I kicked the sugar to the curb and used maple syrup instead. You’ll find this in almost all of my sweet recipes as it’s the perfect all-natural sweetener! It’s lower glycemic than sugar and tastes fantatic.

Rolled oats
Next, I used rolled oats. This gives the dessert its own dose of protein and helps to thicken up the crumble without using extra flour.

Almond flour
No all-purpose flour to see here! Instead, I used almond flour. This is a super easy swap that I tend to stick with in my baked goods for flavor, consistency, and nutrition content.

Coconut oil
Finally, I ditched vegetable oil in flavor of coconut oil. Though most baking oils are nutritionally similar, coconut oil still comes out on top.

If you liked this recipe, you’ll want to try these!

Craving some more peanut butter or strawberry desserts? Try these! The peanut butter pie is a personal fave.

• Healthy Strawberry Banana Muffins
• Gluten Free Strawberry Shortcake Cake
• Healthy Peanut Butter and Jelly Banana Bread
• Heathy Peanut Butter Pie (Dairy Free)

Recipe by Erin Morrissey and Photos by The Mindful Hapa