The wonderfully complex aroma that emanates from my oven when I make this summery crumble, is just out of this world. It’s quick, easy and a total feast for the tastebuds. I usually serve it for dessert, still bubbling hot, with a dollop of vanilla ice cream; but because it’s crowned with naturally-sweetened granola, I feel zero guilt having it just as is for breakfast too. You can make this the moment fresh juicy strawberries hit the market stalls in spring, but if you’re craving it later in the season, rest assured, frozen also work just fine.
Ingredients
- 500 grams of fresh or frozen strawberries, quartered
- 2 nectarines, peeled, pitted and cut into small cubes (you can replace with apple)
- 4 tbsp maple syrup
- 1 tbsp gluten free flour
- 1 tsp vanilla extract
- A pinch of salt
- 1/2 cup ghee, butter (softened) or unflavored coconut oil
- 3/4 cup rolled oats
- 1/4 cup gluten free flour
- 1/2 cup coconut sugar
Instructions
- Preheat the oven to 350˚F
- In a large bowl, combine the strawberries, maple syrup, salt, 1 tbsp flour and vanilla. Set aside.
- In another bowl, combine the butter/ghee/coconut oil, rolled oats, remaining flour and coconut sugar until it the mixture because crumbly. Set aside.
- Pour the strawberry mixture into an oven-safe dish (I use a rectangular pyrex one) and sprinkle the crumble all over it
- Bake for 40 minutes, the fruits should be bubbling and the crumble getting golden
