My daughter can’t get enough strawberries these days, and with the giant box I bought at Costco, we came up with this healthier version of a strawberry crumble. Feel free to use whatever berry or combination of berries your family likes best!
Preparing dessert was the perfect late afternoon activity. My daughter enjoyed pulling off all the stems. I let her get her hands dirty by rubbing in the butter and pushing the oat mixture on top of the strawberries. We put the crumble into the oven just as we sat down to eat dinner so we could enjoy it warm. I served this delicious crumble with a big scoop of vanilla frozen yogurt on top.
A perfect spring dessert rain or shine!
Strawberry Almond Crumble
- 1 ½ pounds strawberries, hulled (stems removed) and quartered
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. whole wheat flour
- 3 Tbsp. light brown sugar
- 6 Tbsp. almond meal or flour if you don’t have almond meal
- 1/3 cup rolled oats
- 3 Tbsp. sliced almonds
- ½ tsp. baking powder
- ½ tsp. cinnamon
- 1/8 tsp. sea salt
- 3 Tbsp. cold unsalted butter, cut into pieces
- Baking spray
Preheat oven to 375 degrees.
Use an 8-inch square baking pan and coat it with baking spray.
In a bowl, toss strawberries with lemon juice and stir in flour and 1 Tbsp. brown sugar.
In a separate bowl, blend almond meal, oats, almonds, baking powder, cinnamon, salt and 2 Tbsp. brown sugar. Rub in butter with your fingers so it crumbles.
First pour strawberry mixture into pan and then top with almond/oat mixture.
Bake until topping appears golden brown and fruit bubbles, about 30 minutes.
Optional: Serve crumble warm and top with vanilla frozen yogurt or ice cream.