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!
- 5 cups strawberries, hulled and halved/quartered
- 1/4 cup pure cane sugar
- 1/2 tsp pure vanilla extract
- zest of one lemon
- optional but recommended: 2 tsp arrowroot starch
Oat Crumble Topping
- 1/2 cup rolled (old-fashioned) oats
- 1/3 cup whole wheat flour*
- 1/3 cup (packed) dark brown sugar
- 1/2 tsp fine grain sea salt
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 4 Tbsp unsalted butter,* softened
- Preheat the oven to 375 degrees F. In a medium mixing bowl, toss together the strawberries, sugar, vanilla, lemon zest, and arrowroot starch, if using. Set aside.
- Make the crumble topping: In a small mixing bowl, stir together the oats, flour, brown sugar, salt, baking soda, cinnamon, and cardamom until combined. Add the butter, and use a pastry blender or your fingers to cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
- Pour the strawberry mixture into an oven-safe baking dish. Top with the crumble topping and bake for 25-35 minutes, until the crumble topping is golden brown and the berry juices begin to bubble. Remove from the oven and let cool for 10 minutes. Serve warm with fresh whipped cream, a scoop of vanilla ice cream and/or a dusting of powdered sugar.
For a vegan crumble, substitute vegan butter (such as Earth Balance) or room-temperature unrefined coconut oil.
For a gluten free crumble, swap out the whole wheat flour for oat flour, almond flour, or your favorite gluten free flour blend.