Crumble has always been a favourite of mine. My mum used to make an apple crumble most Sundays and would serve it with a big dollop of ice cream. It was such a treat. Crumbles are the perfect combination of flavours and textures. Sweet stewed fruit topped with a golden nutty crumble. The best bit is the layer in between where the crumble topping soaks up the juices from the fruit and becomes gooey and decadent.
This recipe is a lighter version using fresh summer strawberries tossed in cinnamon, lime and maple syrup then topped with a mix of rolled oats, pistachios and shredded coconut. The bright colours and fresh flavours make it the perfect dish to celebrate the warmer weather. We’re pretty lucky here in Perth with the warm climate, the strawberry season has stretched on forever. If strawberries aren’t in season where you live you can use any other fresh fruit that is. The recipe is very versatile. I love to serve this straight from the oven while the fruit is still bubbling with a spoon full of coconut ice cream but this dish is so nourishing you could even have it for breakfast.
Strawberry & Pistachio Crumble
Serves – 4 Prep – 5 Cook – 30 min Difficulty – Easy
750g of fresh strawberries
1 tablespoon of cinnamon
1 tablespoon of maple syrup
zest and juice of 1/2 a lime
For the topping
2 cups of rolled oats
1 cup of plain pistachios
1/2 cup of shredded coconut
2 tablespoons of coconut sugar
2 tablespoons of coconut oil
yoghurt or ice cream
Pre heat your oven to 160c.
Cut the tops of your strawberries then halve or quarter them depending on the size. You just want them to be a similar size so they cook evenly.
Add the cut strawberries to your baking dish along with the lime zest and juice, maple syrup and cinnamon. Toss until the strawberries are coated in all the flavourings.
Bake in the oven for about 10 – 15 min until the strawberries start to get juicy and soft.
While the strawberries are baking make the topping by roughly chopping the pistachios and adding them to a large mixing bowl with the oats, shredded coconut, sugar and oil.
Mix together with your hands until all the ingredients are combined and form a crumbly texture.
Pour the Crumble layer evenly over the strawberries and return to the oven for another 15 min. Remove when the top is golden brown and the strawberries are bubbling.
Note: If the top is getting brown too quickly turn the heat down or cover with a piece of tinfoil.
Serve with your favourite ice cream or yoghurt.