Strawberry Crumble

Strawberry Crumble

Strawberries are unseasonably ah-mazing at the moment in Sydney, with the berry being grown in the warmer states, Queensland and Western Australia. They are o-so-reasonable and are the best out of season strawberries I have tasted in a long time. 

The weather is still on the nippy side and I am craving something sweet on the weekends when entertaining or just having a quiet night in. This strawberry crumble is an absolute sinch to make and can be made ahead and simply put in the oven before serving.

It is gluten and dairy free (as long as you use certified gluten free oats) and I use almond meal instead of flour to give the crumble a little more of a cake-y texture like the classic crumble recipes. This is one of these dishes that you really can't believe it isn't full of nasties!

INGREDIENTS
For the berries-
4 cups (approx. 3 punnets) strawberries, both halved & quartered
1/2 tsp vanilla powder or 1/2 vanilla pods seeds
Juice 1 orange
2 tbs honey

For the crumble-
2 cups rolled oats
1/2 cup almond meal
1/4 cup flaked almonds
4 tbs honey
4 tbs coconut oil, melted
1/2 tsp vanilla powder or 1/2 vanilla pods seeds
Pinch sea salt

HOW IT'S DONE
Pre-heat an oven to 180 degrease celsius, fan forced. In a large pie dish or ramekin place the strawberries, orange juice, vanilla and honey. Stir to combine.

In a separate bowl place the oats, almond meal, vanilla and salt.  Stir to combine. Add the honey and the coconut oil and using your hands (this is the fun bit) work everything together. Once combined scoop onto the strawberries and gently flatten out. Place in the oven for 30-40 minutes, or until the top is golden and the strawberries have bubbled out the sides. I like to serve this with a generous heaped spoon full of yoghurt, and a scatter of mint. Enjoy!

Serves 6-8 people.

Photography by Guy Davies

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