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.
- 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.
- 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
First, preheat the oven to 350°F.
Add the berries to an 8×11 inch (or 9×13) baking dish.
In another bowl, mix together the oats, almond flour, and salt.
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.
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.
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
- 8 heaping cups (~40 oz) fresh strawberries, cut into smaller pieces
- 2 tbsps maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 tbsp arrowroot powder (or cornstarch) – this is optional but recommended. it will be more liquidy without!
- 1.5 cup rolled oats
- 1.5 cup almond flour
- 1/4 tsp salt
- 1/3 cup natural peanut butter
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- Preheat oven to 350F.
- In a large bowl, mix together strawberries, maple syrup, lemon juice, and vanilla. Then add arrowroot starch and toss.
- Add berries to an 8×11 (or 9×13) baking dish.
- In another bowl, mix together oats, almond flour, and salt.
- Stir in peanut butter, maple syrup, coconut oil, and vanilla until well combined.
- Distribute crumble topping on top of strawberries until most of them are covered.
- Bake in oven for 40-45 minutes or until topping is golden brown.
- Let cool for 15 minutes before eating. Store leftovers in refrigerator.
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