Strawberry Basil Oat & Almond Crumble

Serves 10

Hot off the heels of a very successful trip to the fruit picking farm last weekend, we had 2.5kg of strawberries to use (and no, that is not an exaggeration!), so I wanted to experiment with a new type of crumble, both in the topping and in the base. You know that beautiful moment when you hit the Bullseye on the very first try? Well this is that....in dessert form! I have no idea why I have made every different type of fruit crumble under the sun, all except for strawberries….but this has certainly been worth the wait, and it’s a great way to bid a sad farewell to berry season!

If you are new to the whole strawberry + basil flavour combo, then you need to get on board, stat! I love adding herbs to my crumbles because a) they’re delicious (I am also partial to peach + rosemary) and b) I feel like it ups the fanciness factor no end! Talking of which, I have been making a truly delightful blackberry and jalepeno simple syrup to add to cocktails, but alas, I digress!

The self-saucing sweet strawberry middle goes perfectly with the oaty, nutty crunchy topping that is made with nutritious and wholesome ingredients. One portion provides 288 calories, 6g of protein and 6g of fibre. But perhaps more interestingly, it provides a massive 83% and 60% of my daily Vitamin A and C requirements respectively. As well as 32% of my calcium. So whilst it is a deliciously sweet dessert, it also provides a ton of micronutrients to boot!  Who said tasty comfort food can’t also be healthy?!

This healthy and easy gluten-free recipe takes a mere 15 minutes to prep and 30 minutes in the oven, all with minimal mess. It is best served with a big dollop of ice cream or, my personal favourite, clotted cream.

HEALTHY NOURISHING INGREDIENTS

For the topping

·      120g Flour of your choice (I used Wholegrain Flour)
·      120g Butter (or Coconut Oil) - softened and at room temperature
·      120g Oats
·      ½ tsp Baking powder
·      120g Sugar of your choice (I used Date Sugar, hence how dark the crumble is)
·      30g Flaked Almonds 

For the filling

·      1 kg Strawberries 
·      2.5 tbsp Cornflour
·      1.5 tbsp Sugar of your choice (I used Erythritol)
·       Optional (but highly recommended): A handful of chopped fresh basil leaves 

METHOD

For the Nutty topping

·       Preheat the oven to 180C/350F.
·       Place all of the ingredients for the topping, except for the butter in a mixing bowl and mix.
·       Add the cubed butter and combine well – I find it easiest to use my hands for this part! 

For the Strawberry Filling

·       Wash and cut the tops off the strawberries.
·       Cut into halves or quarters, depending on how big they are.
·       Place the strawberries in the bottom of whatever large roasting dish you are going to use for the crumble (to minimise washing up)
·       Sprinkle over the cornflour and sugar and toss well to coat evenly.  Again, I find it easiest to use my hands for this.
·       Add the chopped basil and combine again.
·       Crumble over the topping, using your fingers.
·       Bake in the oven for 30 - 35 minutes until the strawberries are bubbling and the crumble topping is a deep golden colour.   
·       Best served with ice cream or clotted cream. 

Nutritional Information per serving

Calories – 288
Protein – 5g
Fat – 13g
Carbohydrates – 27g
Fibre – 5g
Sugars – 5g
Vitamin C – 59%
Vitamin A – 83%
Calcium – 32%