When I think crumble, I think apples and pears with an oat coconut crumble topping. Its spring and because strawberries are abundant, I’m making a strawberry crumble.

With an abundance of cheap strawberries and a packet of dried figs in the cupboard, I added chopped ginger thinking it would be a perfect flavour compliment to give a warming spicy flavour. I thought, why not add a puffed grain instead of oats and use a few favourite nuts for crunch. I don’t think it matters which puffed grain you choose: quinoa, amaranth, millet or brown rice are acceptable yet realise the puffed grains differ in size with amaranth being the smallest. I used pistachios because their bright green colour contrast beautifully with red strawberries. Since the strawberries are cooked on a high heat before being baked in the oven, the strawberries can be fresh or frozen making this crumble versatile and not seasonally restricted to spring.

STRAWBERRY CRUMBLE

PB, V, RSF, GF, DF

Crumble:

5 soft dried figs, roughly chopped

1 tbsp fresh grated ginger

¼ cup (25 g) pistachios OR (40 g) almonds

½ cup (7 g) puff rice

¼ cup (25 g) flaked coconut

4 tbsp (62 ml.) coconut oil

Filling:

2 cups (560 g) sliced strawberries

1 tsp (4.2 g) vanilla extract

1 tsp (3 g) cinnamon

¼ cup (62 ml.) maple syrup

2 tbsp (20 g) flax seeds

Toppings:

yogurt

fresh strawberries

Preheat the oven to 180’C. Place the crumble ingredients in a bowl and stir to combine and set aside. Place the strawberries, vanilla extract, cinnamon and medjool dates or maple syrup in a saucepan over high heat and cook for 8-10 minutes, stirring occasionally. Remove from heat and add flax seeds, stirring to combine and let sit for a few minutes. Spoon mixture into a tart pan and top with crumble. Bake for 8-10 minutes until the crumble is golden brown. Serve warm with yogurt and fresh strawberries.