RECIPE: Strawberry Lemon Crumble
It's strawberry season! And that means a flurry of strawberry baking and canning at our house. My father never eats strawberries from the store, but the minute its strawberry season at the U pick farm. we visit yearly, he is like a kid in a candy store! He proclaims as he chows down, "if strawberries tasted like this all year, he would eat a lot more of them."
This recipe can use fresh or frozen but know that frozen will give you a lot more juice than the fresh ones, which is fine. Your crumble will just be more syrupy. Either way, this is an easy and delicious summer dessert.
Strawberry Lemon Crumble
1/2 cups old-fashioned rolled oats
1/4 cups of whole wheat flour
1 cup of regular flour
3 tablespoons of light brown sugar
2 tablespoons of canola oil
1/4 teaspoon of cinnamon
1/8 teaspoons of salt
1 1/2 tablespoons of butter room temperature
2 - 2 1/2 cups of fresh strawberries (or frozen strawberries defrosted) chopped with all their juice
1/3rd cup of sugar
zest of half a lemon
dash of salt
2 tablespoons of cornstarch
Spray an 11 x 7 Pyrex pan liberally with nonstick cooking spray and set aside. Preheat oven to 375˚.
In a small bowl mix together the oats with the flours, brown sugar, salt, cinnamon. Then add the canola oil and 1 1/2 tablespoon of butter and mash together with your fingers or fork until pieces start coming together and it's all rough and crumbly. Set aside.
In another bowl mix together the strawberries with sugar, the lemon zest the dash of salt and cornstarch. Set aside for about 15 to 20 minutes, then pour the strawberries into the prepared baking dish and then using your hands crumble the oat mixture on top evenly. Bake in the oven for 55-60 minutes, or until top is lightly golden and strawberries are bubbly and syrupy. Let set and cool down for about 1/2 hour before serving warm with some vanilla ice cream or low fat whipped topping.
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