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21 Jun, 2014

Strawberry Crumble

This dish rings of home comfort. The cooked, bubbling strawberries and the soft crumbly topping will take you back to childhood favourites. Serve with coyo yogurt and you have the perfect Summer pudding.



Crumble dish
Mixing bowl
Chopping board


250g of strawberries, halved
150g oats
100g gluten free flour
100ml rapeseed oil
3 tbsp honey
A pinch of salt
Optional: a handful of nuts and seeds


Preheat the oven to 180°.

In a crumble dish, add the strawberries and make sure they are all laid flat so that the crumble mixture will sit on top as a layer and not fall through cracks.

Make the crumble mixture by adding the oats, flour, honey and rapeseed oil in a bowl. Use your hands to mix together until you have a breadcrumb consistency. Place the crumble mix on to the strawberries and place in the centre of the oven for 30 minutes.

Remove from the oven and allow to cool for 15 minutes before serving.