Strawberry Oatmeal Crumble

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Can it be possible these delicious treats are only 100 calories each? Yes! Loaded with fresh strawberries, whole grain butter crumb topping and topped with a lightly sweetened vanilla glaze, this healthy strawberry oatmeal crumble can be served for brunch or dessert – and with simple ingredients, it’s so easy to make.

Strawberry Oatmeal Crumble
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Strawberry Oatmeal Crumble
Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings16people
Prep Time20minutes
Cook Time35minutes
Ingredients
  • 1 cup old-fashioned rolled oats gluten free if needed
  • 3/4 cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter — melted or substitute with melted coconut oil to make vegan/dairy free
  • 2 cups small-diced strawberries divided
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
  • 1 tablespoon granulated sugar divided
Servings16people
Prep Time20minutes
Cook Time35minutes
Ingredients
  • 1 cup old-fashioned rolled oats gluten free if needed
  • 3/4 cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter — melted or substitute with melted coconut oil to make vegan/dairy free
  • 2 cups small-diced strawberries divided
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
  • 1 tablespoon granulated sugar divided
Recipe Instructions
  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the crumble cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the crumble from the pan. Drizzle with glaze, slice, and serve.
Recipe Notes

• The recipe can be doubled and baked in a 9x13-inch baking pan. The crumble will be a bit thicker but will still be delicious. To make them gluten free, substitute the white whole wheat flour with a 1:1 baking mix like this one.

• Store leftovers in the refrigerator for up to 5 days.

• To freeze, let the crumble cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Crumble can be frozen already glazed if needed.)

Recipe adapted from: Well Plated

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