Ingredients:
- 15 strawberries, hulled and sliced
- 2 tbsp sugar
- 2 tbsp aged balsamic vinegar
- 1 tsp vanilla extract
- 2 tsp corn starch
Crumble:
- 1/3 cup rolled oats
- 1/3 cup almond meal/flour
- 1/3 cup coconut flour (coarse)
- 1/3 cup walnuts, coarsely chopped
- 1/3 cup almonds, coarsely chopped
- 2 heaping tbsp chia/flax seeds
- 1/4 cup sugar
- 1/4 tsp salt
- 3 tbsp cold butter, diced
Directions:
- In a medium bowl, toss all 5 ingredients (strawberries, sugar, balsamic, vanilla & corn starch) and leave to macerate for half an hour in the refrigerator.
- Prepare the crumble by adding all the ingredients into a bowl. Using a pastry cutter or fork, gently cut through cold butter into crumbs. Refrigerate the crumble while waiting for the strawberries to macerate.
- Preheat oven to 350F.
- Lightly butter a tart or pie dish. Place layers of macerated strawberries and evenly top it with crumble.
- Place tart dish on a baking sheet lined with foil. Bake for 25 to 30 minutes or until crumble is browned and bubbly.
- Serve strawberry crumble warm, with a scoop of vanilla ice cream, fresh mint and chopped pistachios for garnish 🙂
Have a great weekend, friends 🙂
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