Crumble weather arrived back in Sydney this week, so I made a Strawberry Crumble on the weekend and each night we’ve been comforted by the rich, sticky strawberries topped with a toasty, tasty crust. It’s delicious served with cream, ice-cream or custard.

And yes, it’s my third crumble recipe on the blog so you could say #addicted

But seriously, I reckon it’s just about one of the healthiest dessert you can make, full of wholesome, real food ingredients like oats, butter, desiccated coconut, strawberries and just a small amount of natural sugar.

And it’s great for breakfast, dessert and what a lovely little surprise it makes in the kiddies lunchboxes.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

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Strawberry and Coconut Crumble

Prep Time 10 minutes

Total Time 30 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 750 grams strawberries hulled and diced into quarters
• 3/4 cup wholemeal flour
• 3/4 cup rolled oats
• 1/2 desiccated coconut
• 1/3 cup rapadura sugar plus 1 tablespoon extra to mix with the strawberries
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• pinch sea salt
• 1/2 cup cold unsalted butter diced (a little extra if crumble appears a little dry)
• Coconut flakes flaked almonds or chopped cashews or walnuts for topping (optional, but I like the added crunch it gives)

Instructions

• Preheat oven to 200 C. Lightly grease a shallow baking pan.
• Mix strawberries with 1 tablespoon rapadura sugar and put into baking pan.
• Combine flour, oats, coconut, sugar and cinnamon in a bowl.
• Add butter and using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs.
• Add vanilla extract and stir through.
• Sprinkle over strawberry mixture, pressing down slightly.
• Sprinkle with coconut flakes, almond flakes or chopped nuts
• Bake for approx 20 minutes or until top is golden.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Here are my other delicious crumble recipes for you to check out Pear and Ginger Crumble and Apple Crumble Slice. Or you might like these Strawberry and Yoghurt Muffins.

Bren x

Mother Nature helps us keep toasty in the colder months with the aid of heat producing spices like ginger and cinnamon which also make a perfect flavouring for autumnal and winter produce like pears.

The humble crumble is elevated by the combination of fresh, in season pears, with the warming spices and the buttery, oat topping that make this unpretentious dish burst with flavour and at the same time, soothe the soul.

Enjoy warm or cold for breakfast or dessert with cream, ice-cream and/or custard.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Wholewheat flour
Rolled oats
Desiccated coconut
Rapadura sugar
Cinnamon powder
Sea salt

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Pear and Ginger Crumble

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Author Brenda Janschek

Ingredients

• 5 just ripe pears peeled, cored and thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon peeled and freshly grated ginger
• 3/4 cup wholewheat flour
• 1 cup rolled oats
• ¼ cup ground almonds or desiccated coconut
• 1/3 cup rapadura sugar
• 1 teaspoon cinnamon powder
• Pinch of sea salt
• 1/2 cup butter

Instructions

• Preheat the oven to 180 C. Butter an 20cm x 25cm baking tray.
• In a mixing bowl, combine the flour, oats, ground almonds or desiccated coconut, sugar, cinnamon, salt and butter
• Rub the butter into the mixture until it’s a bit clumpy (get the kids involved!)
• Combine the sliced pear, lemon juice and ginger in the baking tin and sprinkle the crumble topping over the pears.
• Bake crumble until the pears are tender and the topping is golden brown, about 30 minutes.
• Cool for 5 minutes before serving.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Other similar recipes you might like are Raspberry Coconut Squares and Apple Crumble Slice.

Bren x

For the gluten intolerant who don’t take kindly to the oats and flour in the crumble, fear not, because I have a recipe for apple crumble that will knock your socks off. If your anything like the piranhas around my house (who aren’t gluten intolerant, but who can recognise a good crumble from a thousand yards away), you’ll also be sorry you didn’t make more!

The ingredients are also carefully selected to avoid the usual processed foods, ensuring that your crumble is not only delicious, but healthy.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

APPLE CRUMBLE

Serves 6-8

Ingredients

6 large green apples
200gms melted butter (organic or grass-fed preferable)
1/2 cup coconut sugar
1 cup desiccated coconut
1 1/2 cup brown rice flour
2 tsp cinnamon

Preparation

Preheat oven to 180 degrees

Peel, core and thinly slice your apples and cook on a gently heat in a little water until just soft

Place apples in oven proof dish.

While apples are steaming, melt butter in a saucepan and stir in coconut sugar and followed by the coconut, brown rice flour and cinnamon.

I suggest you add your flour in slowly until the mixture starts to stick together in small clumps.

Ditsribute the crumble over your apples with a spoon and you can use your fingers to spread it out if needed.

Bake in the oven for 20 – 25 mins or until golden brown.

Serve with pure cream or yoghurt. My kids like it plain.

Variations

My kids like their crumble basic but tasty. But if it was up to me I would add some berries and lemon zest to the apples & add some crunch in the form of walnuts or almonds to the topping.

The reason I like to make a large batch is because ‘batch cooking’ is something I find extremely useful in creating time for me. Having a ready-made after school snack or dessert makes life a lot easier. And being able to add it to the kids’ lunch boxes makes it even more convenient still!

Have a flavourful day!

Bren x