Summer in the country means one thing for me – strawberry picking! Last weekend me and my boyfriend went to Hill Farm in Peterborough for a PYO afternoon! We were a bit late to the party as it’s nearly the end of the season for them, but still managed to find some goodies. They taste AMAZING, so sweet and delicious!
I knew I wanted to make a crumble for dessert after our Sunday lunch that day (how traditional am I?!) Usually I would add more fruit for another flavour dimension, but it worked perfectly with only strawberries and turned out lovely and light! The strawberries melted into the perfect gooey, sweet sauce, working simultaneously with the nutty crumble topping. Served with ice-cream or greek yogurt, this was the perfect summery crumble for those long Sunday afternoons!
– 4 cups fresh strawberries (800g)
– 1 tbsp lemon juice
– 2 tbsp coconut sugar
– 2 tsp vanilla
– 1/2 cup GF oats (50g)
– 1/2 cup ground almonds (60g)
– 1/2 cup pecans (50g)
– 1 tsp baking powder
– 2 tsp cinnamon
– 1 tbsp coconut sugar
– 3 tbsp cold butter, cut into cubes
– 1/2 lemon zest
Preheat oven to 170C/325F/gas mark 3.
Chop the strawberries into quarters, add them to baking dish and add the rest of the strawberry filling ingredients on top. Stir everything together.
Mix the crumble ingredients together in a large bowl, using your hands to incorporate the butter (get stuck in!). Once everything is fully mixed spread the crumble mixture over the strawberries, making sure there’s an even layer.
Bake in the oven for 30-35mins, then let it cool for 10mins before serving. Enjoy!