These days I’ve been known to linger in the kitchen because the oven is on. Or linger with the dishes , my hands under the warm water. I’m looking for warmth is basically any and every household chore… and I’m definitely also wearing socks with my slippers. It’s a mood, and these New Orleans houses are drafty.
These are the days perfect for long pre-heated home baking.
I’m working my way through a mountain of almond flour, these strawberry wedges being my latest experiment. They’re hearty, in a way that feels more indulgent and warming than it does healthy. There’s hints of maple flavor, bites of oats, and thick strawberry jam.
Simple. And satisfying. Very much like my sock and slipper combination.
Here’s what you’ll need:
• almond flour, oats, and coconut flour – a variety of gluten free things with varying degrees of absorption for balance.
• ground cinnamon, a good pinch of salt, and vanilla extract – some of our favorite baking flavors, ya know?
• maple syrup as our sweetener.
• melted butter, though you could use melted coconut oil if that’s your thing.
• strawberry, Ina Garten would suggest the good stuff and I would too though you can choose whatever fruit jam you enjoy the most.
In a medium bowl whisk together maple syrup, the egg and vanilla extract. Not the butter just yet.
Combine thoroughly, as we do.
Add the dry ingredients atop the wet starting with the almond flour.
Add the coconut flour. Coconut flour, if you used (read: made mistakes) with it before – you know that it’s VERY absorbant, very thirsty, will hog all of the liquid of a recipe so… we’ll just need a few tablespoons here.
Add dried old-fashioned oats for a heartiness that’s just right.
Ground cinnamon to add that warming flavor, and a good dose of salt for balance.
The mixture will be crumbly which is a very good reason indeed to add the melted butter.
The dough will begin to take shape once the butter is stirred in.
Using your eyeballs, to eye-measure about 2/3 of the crumble mixture. We’ll press it into an 8-inch round pan.
And listen… I did the extra steps and placed a round piece of parchment at the bottom of the greased 8-inch pan. It’ll really help in getting the baked crumble out of the pan when it’s cooled slightly.
Press the moist crumb into the pan.
Spread on a layer of good jam. Be generous, ya know?
Spread into an even layer and crumble the remaining oaty bits on top of the jam layer.
Preheat the oven to 350 degrees F and allow the crumble to bake for 35 minutes or so. The edges will brown to golden, the jam will bubble just slightly, and the kitchen will fill with the most lovely buttery aroma.
These little wedges are crisp, nutty, just lightly sweet, super satisfying and really quite lovely with black coffee. I found myself reaching for one at breakfast and again for an afternoon snack without feeling any guilt at all. This is all pleasure food, with warmth and sweetness so let’s!
Photographs with my dear Jon Melendez and recipe inspired by Ambitious Kitchen!
Ingredients
- 1 large egg egg
- 1/3 cup pure maple syrup
- 1/2 cup old-fashioned oats (gluten free if that's a concern for you)
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon ground cinnamon
- 1/2 teaspoon salt
- ¼ cup melted unsalted butter (or melted coconut oil if dairy is a concern for you)
- 1/2 cup good quality strawberry jam
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch round pan with parchment paper and generously grease. Set aside.
- To make the base and crumble topping, in a medium bowl whisk together egg and maple syrup until well combined.
- Stir in almond flour, oats, coconut flour, cinnamon and salt until well combined.
- Pour melted butter into the crumble and use a fork to evenly distribute and stir together until clumps begin to form.
- Place 2/3 of the mixture into prepared pan (the remaining mixture will be used for the topping).
- Use your fingers to evenly press dough to the bottom. Set the remaining dough aside for just a bit.
- Spread jam in an even layer across the bottom crust.
- Crumble the remaining oat mixture evenly over the strawberry jam. Bake for 30 to 35 minutes or until filling is bubbly and topping is lightly golden. Allow crumble to cool completely on a wire rack before transferring to the refrigerator to chill for 20 minutes. Once chilled, carefully invert the crumble, remove the paper, and slice into wedges.
- Slices are delicious at room temperature, lightly dusted with powdered sugar.
Notes
* Feel free to use any type of jam you love!
* A flax egg will work in this recipe if you'd like to substitute the egg, the mixture may be a bit more crumbly: https://joythebaker.com/2014/09/baking-101-favorite-vegan-egg-substitutes/
* Many of you are asking about substitutes for coconut flour - I'm going to get in the kitchen this weekend and test alternatives for you! xo
Marianne
Hi there. My question is about substituting the oats. I’d like to make it gluten free but we can’t seem to get GF oats in Australia. Any suggestions? Just more plain flour? Thank you.
Sarah
Do I need need the coconut flour? Tell the truth. I always buy it for recipes that need like 2 tbsp. and then throw it in the freezer and never use it again until it tastes like the freezer and ruins a recipe. Bringing these to an office potluck where suddenly everyone is “gluten sensitive”
Kelsey
This looks amazing! One question- I noticed you mentioned adding vanilla extract in the description, but the recipe doesn’t have it listed as an ingredient or added in the directions. How much vanilla extract should I be using? Thank you!
cathy
such a wonderful recipe I have added it to my recipe box. Love your recipes so much!
Amy Marohl
This recipe looks delicious! I love all the photos, you make it look so easy. I have never tried coconut flour, but I am going to be brave and check it out.
Amber
Oh, Joy… you have been one of my favorite bloggers for as long as I’ve loved food blogs. Without fail, your recipes are absolutely incredible and they’re my go-to gals anytime I need to bake. I have to say that I am ECSTATIC that you’re dipping into the gluten-free world of baking. I was just diagnosed with Celiac Disease in July, and I’ve managed to create some pretty tasty baked goods. But I’ve so missed recreating YOUR wonderful recipes. Thank you… sincerely. Thank you. Namaste ??
JennyBakes
I have all these things and some lingonberry jam that has been asking for some special treatment, so I feel like going home to make this because it’s a rainy afternoon! Thanks for sharing!
Angela
I must know where that beautiful dish towel came from!
Lynett
For those asking about a coconut flour substitute, I asked Joy on Instagram and she said it was developed for coconut flour but she’ll look into it.
Natalie
These bars look amazing! I love the use of almond flour ?
rita marlowe
Just guessing here as a GF baker that you can substitute regular flour, brown rice flour, etc. as it is only 2 Tablespoons, but note that the recipe was developed with a super thirsty flour, coconut, as Joy noted, so be careful. Maybe add a little flour at a time noting mixture consistency…
Elisa
Made these tonight and they are delightful – perfect for a winter evening.
Julia
I live in cali
I would love to make a fresh jam w Harry’s Berries when they come out soon
Too wet?
joythebaker
Oh that would be lovely – those are the best berries. I would cook down the berries with a bit of sugar, lemon juice and finish with a slurry of cornstarch to thicken it!
Alicia Combs
Same question as the others — how can I substitute the coconut flour?
joythebaker
So – this recipe was developed with coconut flour and coconut flour is pretty unique in the way it absorbs liquid. Feel free to experiment with whole wheat flour if that’s what you have on hand!
Lena
Drats, My dough came out very very dough without butter or coconut oil and so the crumble did not crumble on top. Maybe too much maple syrup?
joythebaker
It is a bit wet which sounds right! You’ll have to break the crumble up in pieces for the top.
Lena
Thanks Joy. I have made it twice this week, did not use the coconut oil, and it was AMAZING. Literally both times the family was waiting for it to come out of the pan. I added fresh blueberries because I had them in the house and they balanced it nicely. Also did not have coconut flour so put coconut in my coffee grinder and ground it fine. AMAZING as usual. You are fantastic, and I love your site, have been a fan for years. Keep it coming, you are just what the world needs!
Beth
Do you think pumpkin butter would work in place of jam? My concern would be that the former is thinner than the latter – not sure if that matters for the baking process.
joythebaker
I think pumpkin butter could work as long as it’s not too thick a layer. Sounds delicious!
Ella
This cake looks perfect! I adore just about any jam from Bonne Maman. Is it possible that I may substitute a flax egg for the egg called for in this recipe? Or would doing so compromise the flavor or drastically change the texture?
joythebaker
You could substitute a flax egg for this recipe! The result might be a bit more crumbly but that’s ok!
Dee Gulyassy
Amazon will have coconut flour
Lydia W.
These look so delicious! I’m also wondering if it’s possible to substitute in some AP flour so I don’t have to buy a whole bag of coconut flour that, to be honest, I probably won’t get through.
joythebaker
Coconut flour is a very unique flour in the way it absorbs wet ingredients. I test the recipe with coconut flour so my suggestions are going to be a guess until I get in the kitchen and test the recipe myself. I think 1/4 cup all-purpose flour may possibly work for this recipe though, again, I’ll have to test it this weekend!
Whit
This looks lovely. Thank you for the recipe Joy.
Can I omit the egg since I’m allergic?
joythebaker
I think a flax egg would work for this: https://joythebaker.com/2014/09/baking-101-favorite-vegan-egg-substitutes/
christine madore
This recipe looks fantastic! I do not have coconut flour – is there a substitute? I want to bake this NOW. LOL!
Christine
I was wondering the exact same thing. I have everything else and want to make this asap. haha
marcella from Italy
I *know* I shouldn’t ask this type of question (when you spent time perfecting the recipe as it is), but I’m dying to make it and coconut flour simply does not exist here so-what could I substitute it with?
thanks!
cathy
this looks wonderful and some how I ended up with 2 bags of almond flour. I will make this this weekend but I do not have coconut flour I don’t care about gluten free can I use all purpose flour?
Smruti
is there a more easily available substitute for the coconut flour? Can’t find it where I live :(
Rena
Thanks for sharing and the best thing is that it looks even simple enough for me!
xx Rena
http://www.dressedwithsoul.com