Strawberry Crumble
Serves: 8
Prep time: 10 minutes
Cook time: 20 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ¾ cup rolled oats
- ¾ cup wholemeal plain flour
- 3 tablespoons brown sugar
- ½ teaspoon baking powder
- 3 tablespoons margarine, melted
- 1kg strawberries, fresh and diced OR frozen and defrosted
- 2 tablespoons cornflour
- 2 tablespoons water
- ¼ cup caster sugar
- 1 teaspoon vanilla extract
- Natural yoghurt, reduced fat, to serve
Method:
- PREHEAT oven to 180˚C.
- MIX rolled oats, flour, brown sugar and baking powder together in a bowl.
- POUR in melted margarine and stir until well combined. Set aside
- PLACE strawberries into a saucepan and add cornflour, sugar, water and vanilla extract. Stir until combined.
- COOK strawberry mixture over medium heat for 2-3 minutes or until slightly thickened.
- TRANSFER strawberries to a medium sized baking dish.
- SPRINKLE oat mixture evenly over the strawberries.
- BAKE in oven until topping is golden and fruit is bubbling, about 15 minutes.
- SERVE warm, with a dollop of yoghurt on top.
What's Great About It:
A quick version of a traditional strawberry crumble that can be made just on the stovetop by skipping the final step. Frozen strawberries work well in this recipe and you can also add in other seasonal berries, such as blueberries, blackberries or raspberries to switch up the flavour and add more colour and variety.
