Remember how I told you guys that I was almost literally rolling in strawberries when I shared my No Pectin 3 Ingredient Mixed Berries Jam recipe sometime last week….well this is another proof that I was actually more than rolling 😂😂 🍓🍓 still have so many more…I have frozen some and the rest I keep chomping on as I keep going about my chores!
They are sweet and so so refreshing… I can’t really put it into words..and while I am hooked to them berries, my hubby loves his muskmelons! Eating seasonal I guess! Besides, the temperatures have soared in the last few days and it’s only the first week of March 😩 …. I think we will live on Watermelon Green Tea Coolers and some Kiwi Agua Frescas or a sorbet on second thoughts ☺️ Well, I don’t mind that in all honesty!
Anyways, so when I am not having these beauties as they are or freezing them…I think of healthier and more delicious ways to have them as desserts. So, I came across something online which so good and had just 140 calories per serving! My hubby would love it! He likes his strawberries cooked or stewed…rather than as a fruit. But sadly, the recipe called for All Purpose Flour 😑😑….. Thinking about replacing it gave me an idea to make it Glutenfree! Simple ingredients and so easy to make….I couldn’t stop grinning 😉
You can use APF if you like that, but I have replaced it with Cornflour or Cornstarch. You won’t even know the difference in flavour! This recipe also includes oats and nut flours (if you are allergic, please avoid them).
So, shall we make ourselves some Glutenfree Strawberry Crumble?!…..
Yield: serves 2
Equipment: ramekins or individual cupcake tin moulds, measuring cup/ spoons, cooling rack, baking tray, 2 small mixing bowls.
1 cup roughly chopped strawberries (frozen or fresh)
1 tbsp cornstarch/ corn flour
1-2 tbsp sugar (use more or less as per your taste)
1 tbsp cold and cubed unsalted butter
3-4 drops vanilla extract/ essence
a pinch of salt
4 tbsp rolled oats (powdered in a blender, basically oat flour)
3 tbsp almond flour
a few whole strawberries and some fresh mint leaves to garnish
Preheat the oven @180’c
Use some oil to grease the ramekins/ individual cupcake tins.
In a small mixing bowl, add chopped strawberries with vanilla extract. Mix well. Divide equally into the two greased ramekins/ tins.
In another mixing bowl, add corn flour/ cornstarch along with the sugar. Mix well. Divide equally onto the portioned strawberries. Mix them once in the ramekin itself.
In the same mixing bowl, add almond flour, salt, cubed butter and oats flour. Rub these together with the tips of your finger until they resemble bread crumb like texture.
Divide this topping equally over the two strawberry filled ramekins/ tins.
Bake at 180’c for about 25-27 mins or until the strawberries start bubbling up and the top crust looks crisp. Mine were done in 20 mins. Every oven does work differently so keep an eye after 20 mins of baking.
Once done, remove from the oven and place on the cooling rack for a few minutes. We enjoyed them warm as they were, but if you wish, serve these with a scoop of vanilla ice cream!! Bliss😍😍😍
~I have used glass ramekins meant for baking at higher temperatures. You can use regular white porcelain ones too or just use a single cake tin and bake the whole thing as a large serving and then later divide into 2-3 portions as per your choice. The taste and the method shall remain the same.
~You can serve this cold too. Once baked and cooled, this can stay in the refrigerator for 2-3 days. Just ensure you’re covering it well with some aluminium foil.
~follow the same recipe with raspberries, blackberries, blueberries, etc. as well.
Adapted from Diethood.com