Sweet jammy berries and apples under a blanket of crispy golden oat and coconut crumble. All that this strawberry and apple crumble is missing is a big scoop of creamy vanilla ice cream.
We have reached peak strawberry my friends. I just want to eat them all the time. I cannot get enough – and Penny loves strawberries too! It’s ridiculously cute watching her eat little bits of strawberry with her tiny under-bite (ps. if you want more dog cuteness in your life you should come and follow me on Snapchat: tnamy). After eating a few belly-fuls of strawberries straight from the punnet, I wanted to make a dessert to truly celebrate their sweetness and warm us up on these cool winter nights. I love a good warm, fruity dessert on winter nights, and this crumble hit the spot. There’s nothing better than jammy berries under a blanket of crispy and sweet oat based crumble. Especially if you put a big ole scoop of vanilla ice cream on there. Crumbles are my favourite kind of fruity dessert to make. There’s no need to fuss with pastry for a crust, and you can make the crumble on top just a smidgen healthier without sacrificing flavour, which means this crumble is totally acceptable as a breakfast treat too. Maybe just replace the ice cream with a dollop of Greek yoghurt instead (this may or may not have been my breakfast on Monday morning…). Crumble topping is basically granola, right? I paired the strawberries with an apple for a little more bulk to the fruit mixture, and because the apples at the moment are super sweet! If you want a totally strawberry crumble you can just replace the apple with another 250 grams strawberries. This fresh seasonal fruit only needed a tiny tablespoon of sugar and touch of vanilla to boost its natural sweetness, and a little cornflour to help thicken the juices. I told you, jammy, jammy goodness.
Although I do love the baked fruit, I think my favourite part is always the crumble on top. I had to restrain myself from picking off little chunks while I was taking the photos for this post because this recipe is so good. We start with oats (I can tolerate oats with my funky gut. If you can’t just replace them with quinoa flakes), coconut, cinnamon and hazelnut meal. Then we add maple syrup, rice bran oil (or other flavourless vegetable oil), and a touch of vanilla. Mix everything up until it’s perfectly clumpy and then spread it across the top of the fruit, and let it have a good half hour in the oven. Your whole house will smell divine while this is baking. The sweetness of the fruit, the touch of cinnamon and vanilla. If only I could make a strawberry crumble candle!
This crumble needs to rest for about 10 minutes before serving, which makes it the perfect dessert to make when you have company. You can prepare it ahead of time and leave it in the fridge for a few hours; then just pop it into the oven while you’re eating dinner! By the time you’ve cleaned up the ice cream will be soft and scoopable and the crumble will be juicy and ready to eat! Celebrate the sweetest strawberries of the season with my simple (and healthier) crumble tonight!
Strawberry and Apple Crumble
gluten free if you use GF oats | if you can’t tolerate oats use quinoa flakes instead
serves 6 | leftovers will keep in the refrigerator for up to two days
For the fruit
- 500 grams strawberries
- 1 large red apple (your favourite kind)
- 1 tablespoon caster sugar
- 1 tablespoon gluten free cornflour
- 1 teaspoon vanilla extract
For the crumble
- 1 cup rolled oats
- 1 cup hazelnut meal
- 1/2 cup shredded coconut
- 1 teaspoon cinnamon
- 1/4 cup rice bran oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat your oven to 180C (350F).
- Chop strawberries and apples into equal sized pieces, about 2 cm (4/5 inch) square. Place into a large bowl along with caster sugar, cornflour, and vanilla extract. Gently toss the fruit until everything is coated in cornflour.
- Spread fruit into the bottom of a 5 x 7 inch oven proof dish.
- In a medium bowl mix together the oats, hazelnut meal, coconut and cinnamon. In a small jug combine the rice bran oil, maple syrup and vanilla extract. Pour maple mixture over the dry ingredients and mix very well until clumpy and combined.
- Spread crumble topping evenly over the fruit. I like to press some of the mixture together to form large clumps in some places.
- Bake crumble for 30 minutes or until the topping is just slightly golden. Remove and allow to stand for at least 10 minutes before serving.