Berry picking season is finally here! Yay! Berry picking is an activity we discovered we could do in Kansas City just a few years ago and I look forward to it every spring and summer now. The strawberries come first and usually have a pretty short picking season. Then, we pick the blueberries. Sometimes multiple times. Blackberries are also an option but we have yet to pick those. I'm putting it on my list this summer because they are one of our favorite berries.
I took my son last week to Benny's Berries, which is a little strawberry patch not far from where we live. When we got there we received a large box for picking and were given specific instructions on how to pick the strawberries to make them last longer and to get the best ones. The redder the better! Whenever I pick berries I always tell myself just a few more and we'll be done...and maybe just a few more on the way out. Anyone else? We ended up with 7 1/2 pounds of strawberries in a pretty short amount of time.
Eating the berries fresh is our favorite but this crumble I made twice last week might be our new favorite. The first time I made it I ate about half the pan because I couldn't stop. It's so good and I think I have a thing for crumble topping! Good news if you do too because it is on the bottom and the top! It's a very easy dessert with just a small amount of added sugar and can be totally gluten-free. We added a little ice cream on it this last time and it was perfection.
Fresh Strawberry Oat Crumble
2 cups oats (gluten-free certified if needed)
3/4 cup all-purpose or gluten-free flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup coconut sugar or brown sugar
1/2 cup coconut oil, melted
2 1/2 cups fresh strawberries, sliced
1. Mix all dry ingredients in medium bowl.
2. Add coconut oil and mix until incorporated with dry ingredients.
3. Spray 8x8 or 9x9 baking dish with coconut oil spray or grease with small amount of coconut oil.
4. Add half of the crumble mixture to pan and press down with spoon or fingers.
5. Spread sliced strawberries out on top of crust.
6. Top strawberries with remaining crumble mixture.
7. Bake at 350 degrees for 25-30 minutes.
If you picked strawberries this season and you are looking for a great recipe, give this one a try. It is light, slightly sweet and the perfect end to a great summer day.