With all the fresh fruit in season throughout summer, it would be fair to say I’ve been a little overwhelmed… what to cook, what to share, what to feature on the blog? Cherries, peaches, or plums? Apricots, mango, or strawberries? Yes, how about strawberries? Strawberries are awesome, not least because you can get them year round. In the end the decision was made for me, when, in the very last week of the school holidays, we went strawberry picking and brought home the bounty. Sweet!


Fruit snob that I am, I made sure to pick only the very best berries; red and ripe, shiny and bright. Perfect for snacking, and perfect for bribing a certain toddler who doesn’t want to eat his dinner, they aren’t too bad roasted, either. I hadn’t actually roasted strawberries before, though I had wanted to for some time. And I’m so glad I did. This must be the easiest dessert out there (apart from fresh fruit, of course)! Just hull the strawberries, sprinkle with sugar and mix up your favourite crumble topping.


Although sorely tempted to add oats and coconut, I was restrained and chose an easy, shortbread-like crumble this time, because it complements the jammy fruit so well! Simply mix together flour, sugar, butter and almonds, cover the sweetened strawberries, bake for 30 minutes, and eat without guilt. There’s very little fat or sugar here… okay, there is some… but I’m guessing not more than your favourite boxed cereal. There – that was all the excuse I needed – I’m having leftovers for breakfast!


Roasted Strawberry Almond Crumble {gf/df}
Red, ripe strawberries are roasted till just tender and topped with a buttery, crisp crumble topping.

Serves 4 (apparently!)

375g (13 oz) strawberries, hulled, halved
2 tablespoons caster (super-fine) sugar
1-2 teaspoons balsamic vinegar
½ cup brown rice flour or other gf flour of choice
2 level tablespoons (35g) Nuttelex (dairy-free spread)
2 tablespoons flaked almonds

Preheat oven to 180degC (160C fan forced). Lightly grease a 16cm x 26cm shallow roasting pan. Add strawberries and half the caster sugar. Add a splash of balsamic vinegar and toss to coat.

Combine flour and remaining sugar in a medium bowl. Add Nuttelex. Using fingertips, rub Nuttelex into flour mixture until mixture resembles breadcrumbs. Add flaked almonds. Stir to combine. Sprinkle over strawberry mixture, pressing together with fingers to make small lumps.

Bake for 30 minutes or until strawberries are fragrant and crumble topping is golden and crisp. Serve with vanilla custard or yoghurt.

Variations: Use any kind of nuts you like, including walnuts, pecans, macadamias and hazelnuts.
Divide mixture into 4 x 1/2 cup (125ml-capacity) ramekins to make individual crumbles.
Add a can of pie apple for extra fibre and sweetness.
If you don’t have a 16cm x 26cm pan, a 9 x 9-inch pan will suffice.

Adapted from

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