SunButter Strawberry Crumble

By Meaghan Grettano

May is National Strawberry Month! My family and I live in North Carolina, and we are so fortunate to have strawberry farms nearby where my kids and I can go out into the fields and pick a bucket of our own fresh strawberries. We’ve often ended up with full buckets during the short picking season, so coming up with some fun new recipes to use them all up is a must. A natural choice for us in our home is to pair SunButter and strawberries. My kids made this with me and named it themselves– it’s extra delicious with a scoop of strawberry ice cream on top!

Ingredients:

2 1/4 cups of coconut flour (we chose coconut flour to make this treat gluten-freee, although you can certainly substitute all-purpose flour)
1/2 tsp. baking powder
1/4 tsp. salt
12 tbsp. unsalted butter at room temperature (add some extra to grease your pan!)
1 cup SunButter, Organic (our favorite variety– substitute for your favorite variety!
1/2 cup granulated sugar
3/4 cup confectioners sugar
1 egg
1 tsp. vanilla extract
2 cups of roughly chopped, fresh strawberries
Strawberry ice cream for serving

Directions:

1.  Preheat your oven to 350 degrees and liberally grease a 9 inch pie pan with butter.

2.  In a medium bowl, whisk together your flour, baking powder, salt and set aside. In a separate bowl beat the butter, SunButter and both sugars together with an electric mixer. While your mixer is on, beat in the egg and vanilla. Slowly add the flour mixture and fold it in with a wooden spoon until it is all mixed together.

3.  Split the dough into two halves (doesn’t have to be exact!) and press half of the dough into your greased pan on the bottom and sides to form the crust.

4.  Spread your chopped strawberries over the dough leaving a small border around the edge.

5.  Take spoonfuls of the remaining dough and cover the entire pan so all of the strawberries are covered. Lightly press the dough around the edges of the pan and all around the middle. Bake 40-45 minutes.

6. Let cool and serve with a scoop of strawberry ice cream. Enjoy!

Meaghan Grettano is a Certified Integrative Nutrition Health Coach, an allergy mom, and a food allergy blogger.