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
- ¾ cup rolled oats
- ¼ cup flax meal, unprocessed bran or wholemeal flour
- 2 tbsp brown sugar
- 60g butter or margarine, cubed (2 oz)
- pinch salt
- 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.