I’m tempted to make a whole lot of ‘my world is crumbling away’ puns. But I’ll spare you. I do seem to have a lot of crumble in my life lately, though. My last post was about the quickest and tastiest apple and strawberry crumble I’ve ever eaten. I had a few strawberries left over and because I’ve been seeing a lot of wholewheat and oat streusel toppings everywhere, I decided to give it a shot and make a healthy-ish crumble.
The jug of vanilla spiked cream negates the healthy-ness though. Oops. But don’t you just love the ‘God save the cream’ pun! If you’d like to jazz up your kitchen too, the link to buy this jug is on my Facebook page.
All this crumble needs is a few basic ingredients and about 30 minutes of your time. Fresh, hot Saturday afternoon dessert is served.
I didn’t follow any particular recipe to make this crumble topping. Just estimated a bit and made enough to fill two ramekins. I decided to make a sort of layered one this time. Crumble, strawberries, crumble, strawberries. You’re welcome.
There’s lots of room for error and adjustments. Want a more buttery crumble? Feel free to add more butter. Need less or more cinnamon? Go for it. Oven got a bit too hot? That’s all right, the crunchier the crumble topping, the better.
Wholewheat flour and oats give a great flavour and crunch to this topping. It’s a terrific combination even in these cookies. I attempted leaving the butter out entirely and make it totally healthy but that would have become Strawberry Cardboard Crumble. No, thank you. So a few tablespoons isn’t so bad, right?
The cream is optional of course, but I added a bit on top mainly so I could use the jug 🙂 Also spiked the cream with some vanilla pod seeds left over from these muffins. Strawberry overdose, maybe? Ha! As if.
Crumble overdose? Nah, not yet. I’ve made another using the same topping with apples for a friend who loves crumble 🙂
I managed to fill two medium-sized ramekins with these proportions. Feel free to multiply them or even bake the crumble in one big dish. You could even make less crumble topping if you like a more fruity flavour. Like I said, just do what you like!
What you’ll need:
1/4 cup wholewheat flour (regular atta)
1/2 cup oats (the instant porridge kind are fine)
3 to 4 tablespoons cold butter (I used salted, and it was just fine. Adjust if your crumble still seems dry, oats absorb a lot of moisture)
2 tsps cinnamon
1/4 cup brown sugar
5 to 6 strawberries, quartered and halved again
What to do:
1. Preheat the oven to 180 C. In a medium bowl, add the flour, oats and butter and using your fingertips, rub the butter in till the mixture resembles sand or coarse breadcrumbs.
2. Add the brown sugar and cinnamon and mix it all up. Check that it isn’t too dry, or add another spoon of butter. The brown sugar will lend some moistness too.
3. Press about two or three tablespoons of the crumble topping into your ramekin, top with 1/4 of the strawberries, and top with crumble again. Repeat for both ramekins, making a second layer of strawberries if you have some left. If using one big dish, then divide the crumble topping in half. You could also omit the layering entirely and just top the fruits once, in which case make less of the topping.
4. Bake for 20 minutes or till the tops are browned and the fruits are cooked through.
5. Eat straight out of the ramekins, topped with a little cream or vanilla ice-cream. You could also tip it out onto a plate, it un-moulds nicely 🙂
More strawberry loving coming up!