Because I love solving problems you didn’t know you had. Introducing…Stove Top Crumble.
One word. Incredible.
Think juicy, crumbly, warm. AND delicious. Just like regular oven baked crumble, only you don’t need an oven, or a spare hour. I’m talking – decide you feel like crumble, mix-stir-cook, 15 minutes later – you my friend, will be enjoying the ultimate winter dessert. I mean this crumble. Absolutely no one has to wait for. It is that QUICK. It is that EASY!
And did I mention, it’s crazy delicious? Sweet and sticky on the inside and golden and crunchy on the outside. It is so good, you will be looking for any excuse to cook it. So, let me help with that:
A) You can also eat this for breakfast, or as a snack…basically it’s any time of day/night food
B) It doesn’t have to be strawberries. It can be blueberries, raspberries, or go for the berry trifecta and try all three. And if fresh berries aren’t in season, chuck in some frozen berries. This recipe is so awesome like that.
C) It will make winter and it’s cold dark days bearable…maybe even kind of okay. Piping hot bowls of yum make everything better, right?
D) If you can’t eat gluten, you can still eat my delicious stove top crumble. Just switch the oats for quinoa flakes and regular flour for gluten free flour. Not down with dairy? Substitute coconut oil for butter in the crumble topping. It’s official. You can add adaptable to the list of reasons why this recipe is awesome.
E) There is no actual refined sugar in this recipe and you won’t even notice. It’s still totally sweet and dessert-y, just look good crumble should be.
There are many other things I could say about this recipe, but I’m guessing you just want me to stop talking now so you can get cooking. Can’t say I blame you. At ALL. Go. Get cooking. And don’t forget to let me know what you think.Print
Sweet and sticky on the inside and golden and crunchy on the outside. Thanks to this easy stove top crumble recipe, you can have Winter’s ultimate dessert on the table in just 20 minutes.
- 500g fresh strawberries (that’s 2 regular punnets)
- 1 tbs of rice malt syrup or honey
- 1 tbs fresh lemon juice
- 1 tsp vanilla essence
- 1½ tbs of plain flour, regular or gluten free depending on your dietary requirements
- ½ cup water
- 1 cup rolled oats or quinoa flakes, depending on your dietary requirements
- ½ cup almond meal
- 1 tbs rice malt syrup
- 2 tsp cinnamon
- ¼ cup butter or coconut oil, depending on your dietary requirements
- Cream or yoghurt (regular or coconut).
- Rinse and hull the strawberries then place them into a saucepan with the rice malt syrup/honey, lemon juice, vanilla essence, flour and water. Transfer the saucepan to stove and cook the strawberry mixture over a medium heat until the strawberries have broken down and the mixture is thick, stirring occasionally. This will take about 10 minutes.
- When the berry filling is nearly ready, melt the butter/coconut oil in the microwave. Heat a frying pan over medium heat and stir in the melted butter/coconut oil, oats/quinoa flakes, almond meal, rice malt syrup/honey, cinnamon. Cook the topping for a few minutes until browned and crumbly. Remove from heat.
- Divide the berry topping between 4 bowls and sprinkle the crumble mixture on top. Serve with a dollop of cream or ice cream.
Highly unlikely. But, if you have leftovers, you can freeze them for later in an air tight container.
P.S – Now we’ve got dessert sorted, let’s get your dinner sorted too? Grab your FREE quick and easy weeknight dinner plan right here.