Cassie Laemmli with a quick and simple, but utterly delicious, strawberry crumble.
By Cassie Laemmli
I had about a pound that were close to their last leg so I decided that, instead of just eating them, to make a quick and simple (and mostly healthy) crumble. You won’t believe how simple it is. I made it on a weeknight, and actually allowed it to bake while we ate our dinner. It’s sweet and tart and the crumbly topping adds perfect contrast to the baked fruit!
It could easily double as breakfast too.
- 1½ cups strawberries, (fresh or frozen and thawed)
- Juice of half a lemon
- 3 Tbs. flour, divided
- 1 cup old fashioned oats
- 2 Tbs. brown sugar
- 1 tsp. cinnamon
- ⅛ tsp. salt
- 2 Tbs. grapeseed oil
- 2 Tbs. maple syrup
- 2 tsp. vanilla
- Preheat oven to 350 degrees. Spray four-1/2 cup ramekins with non-stick cooking spray. In a small bowl, mix the strawberries, lemon juice and 1 tablespoon of flour until blended. Set aside.
- In a medium bowl, mix oats, the remaining flour, brown sugar, cinnamon and salt together until mixed. In a separate bowl, whisk oil, maple syrup and vanilla. Stream into the oat mixture and stir with a fork until all the liquid is well-incorporated into the dry. Spoon ⅓ cup of the topping ingredients into the strawberry mixture and stir.
- Divide the strawberry mixture evenly among the ramekins and divide the oat mixture evenly on top of the strawberries.
- Bake in the preheated oven for 25-30 minutes until the strawberries are tender and the topping is golden brown and crisp.