Every time I mention baking a dessert, I find that,inevitably, my offer gets turned down by the weight-watchers of the household. And since baking is the only area of cooking I find remotely fulfilling, I was forced to find a healthy alternative to the buttery, mouthwatering, desserts I love.
And I found just that- an irresistible, juicy, soft, crunchy strawberry crumble. As I’m sitting here, writing this, I’m eating the leftover raw materials (ignoring how disgusting that sounds) of the crumble which sits getting all hot and delicious in the oven in front of me. The recipe uses oats as an alternative to flour and requires minimal amounts of butter and sugar. So here’s how to make it…
You will need…
1.390g Strawberries (which are hulled and sliced)
2.15 tbsp plain flour/almond meal
3.5 tbsp light brown sugar
4.60g rolled oats
5.6 tbsp sliced almonds (coarsely chopped)
6.1 tsp baking powder
7.1 tsp cinnamon
8.1/4 tsp salt
9.85g unsalted butter (cold and cut into cubes)
You will also need a loaf tin- if you would like a thick crumble, use a narrow and tall tin. If you would like a thin layer of crumble, use a wide, shallow tin.
Preparation: 20 mins
Oven time: 30 mins1.Preheat your oven to 190.C/ 375.F (fan oven). The next step is to layer your strawberries in the bottom of your loaf tin until just under half of the tin is covered. (That’s how much I like, you can add more if you prefer a fruitier rather than crumbly crumble) Next, evenly sprinkle over 1tbsp of flour and 1tbsp of sugar and set aside.
2.In a large bowl, mix together the remaining flour/almond meal, sugar, baking powder, cinnamon, salt and almonds. As a side note- if you want to be a step more healthy or just prefer to have less crumble, you can halve the ingredients for the crumble (which you just mixed in the bowl).
3.Next add in your cubes of butter and using your fingers, rub the ingredients together until they resemble breadcrumbs (make sure no large chunks of butter are left but that all the butter has been incorporated. If you find that there is too much butter, add another tbsp of flour) Another side note- I prefer a large, chunky crumble but if you would like a finer crumble, simply use less butter. (I recommend around 80g. Just make sure you don’t use too little, as the ingredients won’t incorporate).
4.Pour the breadcrumbs over the strawberries. Using a fork, poke a few holes at random points in the crumble then place in the oven for 30 mins or until the fruit is bubbling and the crumble is golden brown. And once you take it out, you’re done! Serve it with warm oozing custard for an even more scrumptious taste then just sit back and inhale every last mouthful (that’s what I did anyway).