Strawberry Pistachio Crumble

11 25 300
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Strawberry Pistachio Crumble
Health Highlights


2 1/2 cup slices Strawberries
1/2 tsp Balsamic vinegar
1/3 cup Rolled oats, dry
1/3 cup Pistachio nuts (chopped)
1/4 cup Almond flour/meal, Bob's Red Mill
1/4 cup Coconut sugar
1/2 tsp Cinnamon
1 dash Sea salt, fine
1 tbsp Coconut oil (hardened; plus more for the skillets)
1 tbsp Water, filtered (scant)
1 cup Greek yogurt, vanilla, fat-free (or vanilla ice cream)


  1. Preheat the oven to 350°F and grease 4 small ramekins or mini-skillets with coconut oil.
  2. In the bowl of a food processor, pulse the oats, pistachios, flour, coconut sugar, cinnamon and salt until just combined. Add the coconut oil and pulse again. Add the water and pulse again. The mixture should be crumbly.
  3. In a medium bowl, combine the strawberries with the balsamic vinegar. Divide the strawberries between the ramekins or mini-skillets. Top with the crumble.
  4. Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned. Remove from the oven and let cool for 10 minutes. Serve with scoops of vanilla ice cream.
  • Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.


You can make your own almond flour by blending 1 cup of almonds (enough to cover the blade), in a high speed blender for about 30 seconds, scraping down the sides as needed. Stop when the almonds become flour-like and before they clump together and turn into almond butter.

Nutrition Facts

Per Portion

Calories 300
Calories from fat 110
Calories from saturated fat 33
Total Fat 12.3 g
Saturated Fat 3.7 g
Trans Fat 0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.9 g
Cholesterol 1.3 mg
Sodium 77 mg
Potassium 410 mg
Total Carbohydrate 40 g
Dietary Fiber 4.8 g
Sugars 27.1 g
Protein 9.8 g

Dietary servings

Per Portion

Fruit 1.3
Grain 0.2
Meat Alternative 0.6
Milk Alternative 0.4

Energy sources