I don’t really ever make desserts or “goodies’ in our house, even if they are considered “paleo.”  Not because I don’t like dessert, but because I would eat it all within a couple hours of making it, and lets be honest, I probably wouldn’t even share with my kids.

Lets jump to a couple weeks ago….I received some whole, raw pecans from an awesome company called PURELY PECANS and I had no clue what to do with them other than stuff them in my face as is.  Then California Strawberries contacted me to see if I wanted to share some recipes for their site and instagram for their #strawberrysummer series.  (You may remember them from here when I got to go on a strawberry fields tour).  After I received that email I knew exactly what I was going to make with those pecans! A crumble. duh.



   This crumble is very simple to make, uses the natural sugars in the fruit to make it sweet, and is so so delicious.  Its great in the morning alongside a cup of coffee or in the evening with a glass of wine.  If you are looking for something not to decadent, but still oh so scrumptious, you definitely should make this.


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2 mini tart pans


  • 2 cups of ground pecans (I LOVE @purelypecans)
  • 2 tbl ghee or butter, melted
  • 1/2 cup rolled oats (I used gluten free quick oats)
  • 3-4 strawberries, sliced
  • 1 peach, sliced
  • drizzle of balsamic vinegar that has been reduced
  • 1/8 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 c chopped pecans
  • OPTIONAL: 1/2 tsp coconut sugar


  1. Preheat oven to 350 degrees.
  2. Take pecans and crush them up using a food processor or I use the magic bullet. (Be careful not to pulse for too long or else you will get "pecan butter" you want it to be crumbly)
  3. Take your mini tart pans and put 1 cup of the crushed pecans into each pan. Press pecans down until it forms a crust.
  4. Slice strawberries and put over pecan crust, overlapping the strawberries until it is filled. (if using peaches, put a layer of peaches down, then strawberries)
  5. To make crumble: take rolled oats,chopped pecans, cinnamon, and sea salt and mix together. If using coconut sugar, add it in as well.
  6. Stir in melted ghee or butter.
  7. Put crumble over the top of the strawberries and bake uncovered for 20-30 min or until the crumble is golden brown.
  8. Top with a drizzle of reduced balsamic
  9. (to reduce balsamic, take 2 cups and place in a small pot. bring to a boil, then turn down to med-low. Let reduce for 10 minutes, swirling the pot every once in awhile to prevent the vinegar from burning on the bottom. Once its reduced by 1/2 and gets nice and thick remove from stove and let cool)
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Whole30: no

Paleo: borderline…the oats even though they are gluten free, aren’t considered paleo.


*disclaimer: this is a sponsored post by California Strawberries and I was compensated via cash, gift, or something else of value to share these scrumptious recipes with you.

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