This easy strawberry crumble is one of my favorite summer desserts! Blueberries and lemon would be equally delicious in place of the strawberries and balsamic.
Author: Jeanine Donofrio
Recipe type: Dessert
2½ cups chopped strawberries
½ teaspoon balsamic vinegar
⅓ cup whole rolled oats
⅓ cup chopped pistachios
¼ cup almond flour*
¼ cup brown coconut sugar
½ teaspoon cinnamon
⅛ teaspoon sea salt
1 tablespoon hardened coconut oil, plus more for the skillets
scant 1 tablespoon water
ice cream, for serving
Preheat the oven to 350°F and grease 4 small ramekins or mini-skillets with coconut oil.
In the bowl of a food processor, pulse the oats, pistachios, flour, coconut sugar, cinnamon and salt until just combined. Add the coconut oil and pulse again. Add the water and pulse again. The mixture should be crumbly.
In a medium bowl, combine the strawberries with the balsamic vinegar. Divide the strawberries between the ramekins or mini-skillets. Top with the crumble.
Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned. Remove from the oven and let cool for 10 minutes. Serve with scoops of vanilla ice cream.
Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.
*You can make your own almond flour by blending 1 cup of almonds (enough to cover the blade), in a high speed blender for about 30 seconds, scraping down the sides as needed. Stop when the almonds become flour-like and before they clump together and turn into almond butter.
Recipe by Love and Lemons at https://www.loveandlemons.com/strawberry-crumble/