Strawberry Buckwheat Crumble with Orange & Hazelnuts (GF)
Juicy strawberries topped with a citrusy buckwheat hazelnut crumble!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 4 servings
Ingredients
- 400 gms strawberries diced
- 1/2 tbsp caster sugar
- 1/3 cup buckwheat flour
- 1/4 cup oats instant or rolled
- 1/4 tsp cinnamon powder
- 2 tbsps brown sugar
- Zest of 1 orange
- 1/4 cup cold cubed butter (50 gms)
- 1/4 cup hazelnuts coarsely chopped*
Instructions
- Preheat the oven to 180 C.<br></br>
- 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.<br></br>
- In another bowl, combine the flour, oats, cinnamon and sugar. Mix well, then add the orange zest and mix again.<br></br>
- 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.<br></br>
- Divide the crumble topping evenly over the strawberries and press down lightly.<br></br>
- 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!
Notes
*Solid coconut oil can be used instead of the butter, although the flavour will be different and it won't be as 'crumbly' as with butter.
*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.