I fell so in love with this strawberry crumble, that I was inspired to make a healthier version. So I could eat it all the time.
Because when I baked the original, I was eating it for breakfast, lunch, dessert and dinner, and I wanted to make one that I could happily eat for breakfast, lunch, dessert and dinner without feeling guilty.
So this is what I came up with.
It uses oats, which are finely ground, instead of flour. The butter and sugar are reduced a little as well, and what you are left with is hearty, (soemewhat) healthy and delicious.
It made those early morning 6am wake-ups so much easier, knowing that I didn’t have to worry about making something for breakfast. All I had to do was grab a little pot of this, eat it right up and race out the door.
I would even say that I preferred this to the original strawberry crumble. It was just that little chewier, had a little extra bite, and wasn’t as sweet.
2 punnets strawberries (500g, 18 oz)
4 tbsp caster sugar
1 tbsp tapioca flour or cornstarch
3/4 cup rolled oats
1/4 cup flax meal, unprocessed bran or wholemeal flour
2 tbsp brown sugar
60g butter or margarine, cubed (2 oz)
Preheat the oven to 180 C and get out a 20 x 20 cm baking dish or about 6 ramekins.
Process the oats in a blender or food processor until they are finely ground.
Hull and halve the strawberries. Place them in a large bowl with the sugar, tapioca flour and salt. Set aside.
To make the crumble, combine the ground oats, flax meal, butter, sugar and salt either with your fingertips, a food processor or in an electric mixer fitted with paddle attachment on low speed. Mix until it resembles breadcrumbs.
Put the strawberries in the baking dish or ramekins and evenly cover with crumble mixture.
Bake for 30 minutes, until golden. Serves 6.