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Healthy Crumble

This strawberry crumble/crisp is made with a delicious selection of strawberries, topped with a delicious crunchy topping, and offers plenty of ways to customize! Not only is this recipe made with just a few ingredients, but it is a super simple, quick mid-week dessert!


If there’s one fall/winter dessert that I feel is so comforting and ‘British,’ then it’s probably a delicious homemade fruit crumble. Originating post World War II, these crumbles were a delicious dessert that did not use as many ingredients as a traditional pie would require (there was strict rationing of food at the time). The result is a dessert that is arguably even better than a pie and is enjoyed globally.



While apple crisp/crumble it's probably the most well-known crumble, this strawberry crisp definitely comes in close second for me. This recipe uses only strawberries but you could easily use a combination of fresh berries that are easily subbed too! You can even use frozen berries, for when fresh ones aren’t readily available.

Best of all, this mixed berry crips is ridiculously simple. All you need to do is mix up the filling, mix up the topping, combine, and bake.


The Ingredients





3 cups of Oats

2 cups of almond flour

1/2 cup of sugar

1/3 cup of coconut oil

1/3 cup of almond butter

1 Tbsp of cinnamon

pinch of salt




THE STEP-BY-STEP INSTRUCTIONS


Step 1: Prepare the filling. Place the strawberries in a glass oven tray and squeeze one lemon on it. You could use a flour thickener here if you wish. I didn't as I wanted to make as a healthier version as possible.


Step 2: Prepare the topping. Mix all the ingredients together until well combined. It’s best to use your fingertips and get mixed with the rest of the dry ingredients and create the thick crumb-like consistency of the crumble topping.


Step 3: Combine and bake the berry crumble. Pour the berry mixture into a baking dish (20x30cm/8×12″ rectangular or 25cm/10″ round tin ideally).Then top it with the mixture. Make sure to spread the crumble topping over the whole surface.

Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling, and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it’s browned further.



HOW TO SERVE & STORE


Serve this berry crisp alongside pouring cream or thickened cream, vanilla custard, vanilla ice-cream, or even some whipped cream.

Store any leftovers covered at room temperature for 2-3 days, or within the up to 5 days.



TO MAKE AHEAD


To prepare the berry crisp in advance, this is the option.

  1. Prepare the filling and topping in separate containers, allowing them to chill in the refrigerator until you’re ready to bake (up to a day before baking). When ready, add the crisp topping to the berries and bake.




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