Strawberry Crumble

Strawberry Crumble

This crumble is super quick to prepare and super tasty. We have replaced the wheat flour that usually is in a crumble mixture with almond meal.

CAL P/SERVE
394
kJ P/SERVE
1650
FAT P/SERVE
14.6g
CARBS P/SERVE
52.4g
PROTEIN P/SERVE
10.0g
SUGAR P/SERVE
18.2g
SODIUM P/SERVE
72g
FAT
%
5.5%
ENERGY RDI%
18.9%

Technically this crumble is not gluten free as it contains oats, but we are happy to pronounce this as being wheat free.

Other changes we've made include using only 2 tbsp. of sugar and using light margarine spread instead of butter. For those of you who love butter, please feel free to use this instead if you prefer.

This crumble tastes great with the strawberries, and when they are in season, makes a really inexpensive dessert. If strawberries our out of season, you can use frozen strawberries instead.

Ingredients

  • 1 punnet strawberries, hulled, halved
  • 1 Apple, peeled, cored and sliced
  • 1 cup rolled oats
  • Sprinkle Cinnamon
  • 3 tbsp. almond meal
  • 3 tbsp. light margarine spread, melted (or 2 x butter if desired)
  • 1 tbsp. brown sugar
  • 1 tbsp. caster sugar

Method

  1. Preheat oven to180C (350F).
  2. In 2 ramekins or 2 small oven dishes place strawberries and apple. Sprinkle 1 tbsp. caster sugar and mix.
  3. In a small bowl, mix oats, almond meal, a sprinkle of cinnamon, melted margarine and brown sugar with a spoon until all have incorporated.
  4. Sprinkle the mixture on top of the strawberries in the 2 ramekins.
  5. Bake for 30 mins.
  6. Serve with low fat custard if desired.

Nutrition Table

Servings: 2 Serving size:262g
Average Serve Average 100g
Energy 1650 kJ 630 kJ
  394 Cal 150 Cal
Protein 10.0 g 3.8 g
Fat, total 14.6 g 5.6 g
- Saturated 2.0 g 0.8 g
Carbohydrate 52.4 g 20 g
- Sugars 18.2 g 7.0 g
Sodium 72 mg 28 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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