Strawberry Crumble
The secret to eating healthy is to keep it real, keep it simple and keep it fresh. The most important rule is to do a little strategic planning, having a rough idea on what you’ll be cooking up in the week ahead, you’ll be more likely to stick to eating at home and fuelling your body with the right ingredients it needs to shed a little bit of that pudding off your belly.
I love making this strawberry crumble, it takes just a few minutes to create and can be served cold or warm with coconut sorbet or a dollop of thick organic yoghurt. Strawberries are low in calories and high in antioxidants. Around 1 cup provides 46 calories, 11 g of carbs, 1 g protein, almost no fat and 3 g of fiber. A study published in the British Journal of Nutrition found that adding strawberries to your meals slowed the insulin responses by delaying the absorption of sugars in the digestive tract. Insulin is an anabolic hormone that increases storage of fat, protein and glucose. It’s main effect in regard to fat is to block lipolysis (oxidation of fat). My favourite way of eating them is simply with a dollop of yoghurt or cottage cheese and a teaspoon of honey for breakfast or throwing them into the blender with a scoop of protein powder and ground flaxseed for a delicious smoothie.
Serves 4
Time it takes: 10 minutes
Crumble
40 g almonds
40 g pistachio nut
½ teaspoon ground cinnamon
5 fresh pitted medjool dates
500 g strawberries
¼ teaspoon vanilla bean paste
Combine almonds, pistachio, cinnamon and 3 dates into a food processor.
Process until you have a crumble like consistency. If you don’t have a food processor you can chop finely by hand.
Blend 250 g of strawberries with the other 2 fresh dates and vanilla in a VitaMix until smooth.
Cut the other 250 g of strawberries into quarters.
Combine the quartered strawberries with the blended puree.
Divide into serving bowls.
Top strawberries with the crumble.
Serve and enjoy.
Gluten free – low GI – protein - dairy free
Protein 6.5 g
Carbs 17.3 g
Total fat 10.7 g
Saturated 0.9 g
Fibre 6.3 g
Kilojoules 794
Calories 190
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Thanks Teresa for another simple, healthy and yummy looking and sounding dish
Teresa can I use vanilla extract if I don’t have paste?? Can’t wait to try this!!
Yes you can….1 teaspoon.
Very timely Teresa!! I’ve been craving apple crumble & have butter sitting out in room temperature but I just can’t bring myself to do the whole flour, butter & sugar crumble!!! I need more supportive foods especially at this time while I’m
breastfeeding. I am seriously craving “sweet” things so your strawberry crumble is superb!!! Goes to show I can still have my “sweet” treats and they can be supportive at the same time!!! You’re my hero xox Dani
Teresa, thanks so much for posting this recipe. Looks wonderful, definitely on my must do list! Love the photo too.
Can you use pitted dates instead of medjool dates?
Hi Nicole, dates need to be fresh, not dry….make sure they are the fresh soft ones, then remove the pip yourself. you can get them from most supermarkets and grocers in the refrigerated section.:)
Hi Teresa, what if you soaked the dried dates and they softened? Just putting it out there for emergency cases
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This could work. Haven’t tried it but a good option if you can’t get fresh. Nice idea
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You are a jem, I made yr healthiest choc chip cookies
The other day, they are to die for, and made yr fruit loaf, yummo!
I didn’t have any apricots, so I used goji, and instead of using dried
cranberries I used semi dried sour cherries marinated in port wine.
It was very yummy and not to sweet. The worst thing, I almost
ate the whole loafthankyou so much for all the fantastic recipes,
I look forward to every tues and thurs!
R
Hi Teresa,
This looks so amazing but I’m allergic to strawberries! Can you suggest any alternatives?
Delicious with mango and banana, peaches and raspberry, blueberry and banana
YUM!
This was really delicious… and SO easy
I made this for a dinner party, served with some Yalla vanilla yogurt. It tasted amazing and was sooo easy (must confess though I couldn’t find and didn’t know what medjool dates were and hadn’t read the above comments so used a packaged preservative free sayer dates – I assume they were dried). Definitely a keeper, I didn’t get that post dessert sluggish feel. I will look for medjool dates in the refrigerator section next time and try the other fruits. Thanks Teresa!!!
Thankyou, Teresa…another beautiful recipe!! Made it tonight, along with your gluten free banana bread earlier today and both have been a big hit with the whole family including my ‘sweet tooth’ diabetic daughter!!! Woo hoo!
Wow, what a great alternative to the “regular” crumble – can’t wait to try this one out!
Just made this because I was craving something sweet it was amazing I felt like i should have felt guilty for eating it because it was so yum!!! Thank you
I just made this with prunes instead of dates and it was amazing! Served it with your custard
I just love your recipes teresa I’m making my way down your recipe list and there isn’t one I haven’t liked yet!
Enjoying a bowl of this crumble right now! Made it with peaches and frozen raspberries and didn’t have any pistachios so substituted pumpkin & sunflower seeds instead. Really nice with the dollop of yoghurt Teresa suggested. Look forward to trying the other fruit combos.