Festive strawberry crumble tart: a toast to strawberry season

Festive strawberry crumble tart: a toast to strawberry season

This strawberry crumble tart is a delicious homage to the peak of strawberry season, combining the natural sweetness of fresh strawberries with a nutty almond flour base and a rich, crumbly filling. Ideal for highlighting the best of summer, this tart is best enjoyed warm, with a scoop of vanilla ice cream melting on each slice, offering a sublime contrast of temperatures and textures.


Why you'll love it: The simplicity of this recipe allows the flavor of the strawberries to shine, complemented by the texture of the crumbly, buttery base and topping. It's a versatile dessert that can accommodate both fresh and frozen strawberries, allowing you to enjoy this treat outside of strawberry season as well. Using almond flour adds a delicious nutty flavor and makes the base slightly more nutritious than your typical pie.

Perfect occasion: This strawberry crumble tart is perfect for summer picnics, late brunches or a sweet end to a garden barbecue. It's also a great choice for a casual dessert at get-togethers or simply as a delicious treat to enjoy on a warm evening on the porch.

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Decorating Tips: For a nice finish, sprinkle the tart with a light pinch of icing sugar just before serving. If you're serving at a gathering, pair each slice with a spread of fresh strawberries or a mint leaf for a touch of elegance. Adding slivered almonds to the crumble mixture not only introduces a pleasant crunch but also enhances the visual appeal of the tart.


  • For the base:
    • 1 3/4 cups almond flour
    • 3/4 cup plain flour
    • 1/4 cup solid coconut oil
    • 1/4 cup maple syrup
  • For the strawberry layer:
    • 2 cups strawberries, fresh or frozen, chopped
  • For the crumble:
    • 1/2 cup almond flour
    • 1/3 cup plain flour
    • 5 tablespoons of solid coconut oil
    • 3 tablespoons of maple syrup
    • Slivered almonds (optional for extra crunch and nuttiness)


  1. Preheat oven:
    • Preheat your oven to 180°C (356°F). Prepare a tart pan by dusting it lightly with flour.
  2. Prepare the base:
    • In a bowl, mix the almond flour, plain flour, coconut oil and maple syrup. Use your fingertips to rub the coconut oil into the flours until the mixture resembles fine breadcrumbs. Make sure there are no large lumps.
    • Press the mixture into the bottom and up the sides of the tart pan. Prick sporadically with a fork.
    • Pre-bake the base for about 10 minutes, or until lightly browned around the edges. Remove from oven and set aside.
  3. Prepare the crumble:
    • In a small bowl, mix the crumble ingredients. Rub the mixture with your fingertips until it reaches a consistency of wet sand.
  4. Assemble the pie:
    • Distribute the chopped strawberries evenly over the slightly cooled base.
    • Generously sprinkle the crumble mixture over the strawberries.
  5. Bake the pie:
    • Return the tart to the oven and bake for about 20 to 25 minutes, or until the crumble is golden brown and the strawberries are bubbly.
  6. Cool and serve:
    • Let the tart cool slightly in the pan. Sprinkle with icing sugar just before serving.
    • Serve hot, ideally with a scoop of vanilla ice cream for the perfect flavor combination.

Storage: Store leftovers in the refrigerator, covered, for up to 3 days. Reheat in the oven or serve at room temperature for a delicious treat.

Enjoy this Strawberry Crumble Pie as a comforting celebration of strawberry season, sure to become a favorite for its delicious simplicity and irresistible flavor!

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