Strawberry Crumble Pie!
Strawberries are in season and it's one of the happiest food seasons of the year, in my opinion! Strawberries everything! Grab some fresh or frozen strawberries, oats and some almond flour and get ready for a dessert that is really ready for any brunch weekend this summer! Strawberries are frozen in the peak of season, so never worry about that. Sometimes we like to snack on the fresh strawberries whilst we are baking with the frozen. Either way it's ALL delicious!
Fresh out of the oven - absolutely perfect!
Fill your iron skillet with strawberries!
Red, White & Blue - the perfect patriotic dish!
Add mascarpone cheese or freshly made cinnamon whipped cream or even vanilla ice cream -
you can't go wrong!
A little bit of everything makes us happy!
Organic Strawberries - 2 cups
4 tablespoon - Sugar - see notes below (plus 1 tablespoon for topping strawberries)
Oats - 1 1/2 cup
Almond Flour - 1 cup
Tapioca Flour - 1/4 cup
Grass Fed Butter - 7 oz
Baking Powder - 1 teas
Vietnamese Cinnamon - 2 teas
Preheat Oven to 350
Pour Strawberries in Iron Skillet
Sprinkle 1 Tablespoon of sugar over strawberries
Mix together all other ingredients
Crumble all over strawberries
Place in oven and bake for 20-25 minutes or until done
Top and Enjoy!
Happy Strawberry Season, Lovelies!
My Notes -
We have made this with maple sugar, maple syrup, coconut sugar, muscovado and demerara sugar - it all works well and you don't have to use much. Strawberries are sweet enough and if you start adding gobs of sugar, it's not breakfast anymore...it's just another sugar dessert!
We use nothing but organic strawberries. Strawberries are very high in pesticides and they soak up everything. Go Organic on these!
We use grass fed butter from Ireland. I'm obsessed with it!
Kids love making crumbles. Get them involved - cut strawberry tops off the fresh ones, sprinkle sugar, sprinkle ingredients over the strawberries.
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