- Recipe: Strawberry Crumble
- Writer: Lizzie Green
- Content-Type: Food Blog
The simplest summer dessert is this strawberry crumble with 10 ingredients! It is tasty and nutty, and a little balsamic vinegar gives it some zip.
For the past two weeks, a shredded page from the March edition of Bon Appetit has been lying on my desk. P.S.
Does anybody else need to move around when they talk on the phone? Whenever I looked away from the computer or did either of those things, I would catch a glimpse of this pie recipe and think, “Strawberry pistachio, YES! Why hadn’t I considered this pairing earlier?
Pistachios and strawberries make a festive red and green ingredient combination that is akin to Christmas in July, er, and June. It’s simply so lovely with pistachios, but this strawberry crumbles recipe works just as well with walnuts or pecans.
Although I got the concept for the ingredients from a pie recipe in Bon Appetit, I created a peach and plum crumble last summer, which is what this recipe is based on. In terms of desserts, it’s not too unhealthy, and they’re much simpler than pie.
It is completely gluten-free since I use almond flour, which I produce by mixing raw almonds. Additionally vegan, it uses coconut oil in place of butter.
I also simply adore the crumble topping uncooked on top of chilled, thinly sliced strawberries since it is so nutty and wonderful.
Create this parfait if it’s too hot outdoors to turn on your oven! For at least a few days, the crumble will remain fresh in a jar kept in the refrigerator.
|15 minutes to prepare
15 minutes for cooking
Duration: 30 minutes
One of my favorite summertime sweets is this simple strawberry crumble! The strawberries and balsamic may be swapped out for blueberries and lemon, which would still be great.
- 2½ cups chopped strawberries
- ½ teaspoon balsamic vinegar
- ⅓ cup whole rolled oats
- ⅓ cup chopped pistachios
- ¼ cup almond flour
- ¼ cup brown coconut sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon sea salt
- 1 tablespoon hardened coconut oil, plus more for the skillets
- scant 1 tablespoon of water
- ice cream, for serving
- Grease 4 tiny ramekins or mini-skillets with coconut oil and preheat the oven to 350°F.
- The oats, pistachios, flour, coconut sugar, cinnamon, and salt should only be incorporated after being pulsed in a food processor’s bowl. Re-pulse after including the coconut oil. Refresh after adding the water. The mixture ought should crumble easily.
- Combine the strawberries and balsamic vinegar in a medium bowl. The strawberries should be divided among the ramekins or mini-pans. Add the crumble on top.
- Bake the fruit for 15 minutes, or until it bubbles and the topping is just beginning to brown. Take out of the oven, then cool for ten minutes. Serve with vanilla ice cream scoops.
- You could also serve this without being baked. If desired, sprinkle the pistachio crumble with yogurt before scattering it over the fresh strawberries.