The strawberry season is in full force and there is nothing better than going out in the fields and picking your own. Time for you to look up farms surrounding your area where you can take your family to and have a fun experience eating some of the most ripe and delicious strawberries you have had. A good way to make memories together as well. And the best of it all is that you can make delicious food with it like this crumble. You can also make this recipe with whatever fruit is on sale at the moment or what is in season. Have fun with it!
Recipe makes 2 servings
Time: 40 minutes
2 cups Strawberries
1 tsp Vanilla Extract
1 tsp Arrowroot or Cornstarch
1/4 cup Water
1/4 cup White Whole Wheat Flour
1/2 cup Oats
1/4 cup Almond Flour
1/2 scoop TRU Strawberry Jam Protein
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Sea Salt
2 tbsp Coconut Sugar
2 tbsp Chopped Nuts
2 tbsp Avocado or Coconut Oil
1) Preheat the oven to 350 degrees Fahrenheit. Grease your baking form. I used an oval form that was just big enough for two servings but you can most definitely use two separate ramekin forms.
2) Finely chop the strawberries. In a pan add the chopped strawberries, water and vanilla extract. Cover with a lid and cook on medium high for about 10-15 minutes stiring occasionally. Once the stawberries have soften and resemble a sauce you want to mix the corn starch with a little bit of cold water and mix well. Pour mixture into the strawberry sauce and cook for another minute or two. Pour jam into the baking form of your choice to cover the bottom.
3) Mix all dry ingredients and then add the oil. Mix with a fork until crumbs form. You can add a tablespoon of cold water if you need a bit more moisture. Top the strawberry jam with the crumbs until covered.
4) Bake for 20 minutes and serve warm. You can add some coconut whipped cream or greek yogurt if you like.
20.3 g protein
49.4 g carbs (14.5 g of sugar partially from fruit)
27 g fat