Apparently Seattle missed the memo that it’s still April, instead skipping straight ahead to Summer, with nothing but blue skies, abundant sunshine and highs in the mid-eighties this week. So while our homegrown snap peas are just beginning to blossom, and local asparagus has yet to appear in the market, the dogwood flowers are crisping in the heat, and I’m craving all kinds of berries.
I baked this strawberry oat crumble in celebration of these Summer-y vibes, but mostly the end of tax season and a few other all-consuming side projects finishing up. After a couple of months of spreading myself waaay too thin, it feels utterly indulgent to be leisurely cooking and baking again.
Crumbles are an obvious favorite around here – there’s just something so utterly perfect about sweet, juicy, bubbling fruit nestled under a blanket of crispy, crumbly, oat goodness. I go weak at the knees…
This strawberry oat crumble is a mix of a few of my favorites – these strawberry crumbles and the topping from these jammy crumble bars – but I swapped out the all-purpose flour in those recipes for whole grain sprouted spelt flour, for a more nutritious boost and a nuttier flavor. You’ll hardly know the difference, promise.
Since strawberry season is still several weeks away – ahem, still April – some of last year’s beauties made an appearance (pictured here), thanks to my always at-the-ready freezer supply.
Enjoy, and don’t forget to add a big scoop of vanilla ice cream on top!