I’ve had a torn page from last month’s Bon Appetit issue sitting on my desk for the last few weeks. Whenever I’d look away from the computer or pace around the room while on the phone (P.S. does anyone else need to walk while they talk?), I’d glance at this pie recipe out of the corner of my eye and think “strawberry pistachio, YES! Why didn’t I think of this combo before?” This red and green ingredient pairing of pistachios and strawberries is like Christmas in July, er… June. This strawberry crumble recipe works just as well with walnuts or pecans, but it’s just so pretty with pistachios.
While I got the ingredient idea from Bon Appetit’s pie recipe, this recipe is actually a version of a peach & plum crumble that I made last summer. It’s not too unhealthy as far as desserts go, and it’s much easier than pie. I use almond flour (that I make myself by blending raw almonds) so that it’s entirely gluten-free. It’s also vegan, made with coconut oil instead of butter. The crumble topping is so nutty and delicious, I also just love it raw on top of cold sliced strawberries. If it’s too hot outside to turn your oven on, make this parfait-style! The crumble will keep in a container stored in the fridge for at least a few days.
If you loved this strawberry crumble…
Make strawberry shortcake, a strawberry tart, or strawberry salad next!
