Strawberry Chocolate Crumble (Edit recipe)

This classic dessert is amplified with a scrumptious chocolate topping that can be made year-round using frozen strawberries.

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	283
Fat:	12 g
Carbohydrates:	41 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	255 mg
Fiber:	2 g
Sugars:	26 g
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 8

Ingredients

7 cups Strawberries, Sliced, Sliced
1 cup Cinnamon Sugar Cookie Pecan Butter (click for recipe)
.333 cup Honey
.25 tsp Nutmeg
.25 tsp Ground Cinnamon
2 tsp Pure Vanilla Extract
3.5 Tbsp Cornstarch
15 oz Chocolate Cake Mix, boxed, Devil's Food variety
.5 cup Almond Flour
.5 cup Plant Based Butter, Melted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven 325 degrees.
Grease a 9 x 13-inch baking dish with dairy-free butter or refined coconut oil.
In a large mixing bowl, combine strawberries (Fresh or Frozen), Granulated Sugar, honey cinnamon, nutmeg, vanilla, and cornstarch together. Set Aside.
In a separate bowl, mix together cake mix, almond flour, and dairy-free butter until it comes together into a nice crumb.
Pour strawberry filling into your baking dish.
Cover the strawberry filling evenly with the chocolate crumble mixture.
Bake for 45-50 minutes or until the filling starts to bubble along the edges.
Serve the crumble warm or at room temperature and top with chocolate or vanilla ice cream.