I thought I’d run out of ways to cook strawberries but yay, not yet! This crumble was born basically from a need to finish off random hazelnuts sitting in the fridge and a half bag of buckwheat flour (more ideas welcome!). A gluten-free crumble is so so so easy to make, and even though I’m not giving up gluten anytime soon, the opportunities to play with ingredients is too good to pass up.
This crumble topping also has fresh orange zest which makes a zippy lid for all those juicy strawberries sitting underneath. It’s all sort of nutty, buttery and so good!
This crumble isn’t overly sugary, and you can use coconut oil instead of butter if you like, which means this can be a healthy-ish dessert. Always a win. When fruit is the main ingredient, there’s always some wiggle room for the rest of it! The buckwheat has a different flavour from all-purpose flour but it’s more evident before baking. After baking it soaks up some of those strawberry juices and softens, but the top remains crunchy and the hazelnuts and nice and toasted so there’s a super duper texture game going on.
Feel free to use any other nut in place of the hazelnuts of course. Just don’t skip the orange zest, it adds a whole new dimension of flavour! And while this is incredible warm from the oven, spoon a little fresh cream or dollop vanilla ice cream on top for some real fun.
The whole thing is super easy to make, comes together very quickly and tastes like a million bucks. It also reheats well in the oven or the microwave which means, make it today and you could have it for breakfast tomorrow too!
Let’s get crumbling!
- 400 gms strawberries, diced
- ½ tbsp caster sugar
- ⅓ cup buckwheat flour
- ¼ cup oats (instant or rolled)
- ¼ tsp cinnamon powder
- 2 tbsps brown sugar
- Zest of 1 orange
- ¼ cup cold, cubed butter (50 gms)
- ¼ cup hazelnuts, coarsely chopped*
- Preheat the oven to 180 C.
- Combine the strawberries and caster sugar in a small bowl, then divide among four individual 4" tart tins. Set aside to allow the juices to release.
- In another bowl, combine the flour, oats, cinnamon and sugar. Mix well, then add the orange zest and mix again.
- Rub the cold butter into this mixture until it resembles coarse breadcrumbs and all the flour is moistened with the butter. Fold in the hazelnuts gently.
- Divide the crumble topping evenly over the strawberries and press down lightly.
- Bake for 15 to 20 minutes until the juices are bubbling and the crumble topping is browned. Let stand for 5 minutes and serve warm with cream or vanilla ice cream!
*If you'd like to make this as a one-dish dessert, try a 6" round baking dish.
*If your hazelnuts are skin-on, bake them at 180 C for about 5 minutes, cool, then rub them in a kitchen towel to loosen the skins. The skins tend to be bitter, so this step is important.