This easy to prepare strawberry crumble makes the most of sweet in season strawberries with a thick jamy strawberry sauce topped with a crumble of oats and cinnamon making it the perfect comforting winter dessert, best served with a scoop of vanilla ice cream.
Preheat oven to 180°C. Quarter strawberries and add them to a large glass mixing bowl. Add in cornflour, sugar, vanilla and lemon juice and toss using a rubber spatula until strawberries are coated. Set aside.
In another bowl, mix together oats, almond meal, brown sugar, cinnamon and salt with a spatula or spoon. Add in melted coconut oil and mix to combine.
Add strawberry mixture to a 24cm square ceramic baking dish and spread out evenly. Place crumble topping over the top of the strawberries and place in the oven for 30-40 minutes until the top is golden and crunch and the strawberries are thick and bubbling up the sides of the pan.
Let cool before digging in as this will allow the strawberries to continue to thicken. Serve while still a little warm in the centre with a scoop of vanilla ice cream.
Notes
Fresh strawberries work the best for this, however if you want to use frozen, just defrost them first and discard any excess moisture.Try this crumble with blueberries, raspberries or a combination instead.