We went strawberry picking yesterday — a tradition reserved for our beloved winter months. I take a version of these photos every year, and every year I love them for the tradition they hold and the memories we make while taking them.
We will go many more times this season, I’m sure, and the kids will sneak berries in the patch like they always do, and we will bundle home more strawberries than we know what to do with.
And each year I’ll be so grateful for these little children and the life I get to share with them.
I had great plans to bake a strawberry pie with the kids today but I don’t know, I’m carrying a near full-term baby around who is taking up her share of energy and I’m tired — I just couldn’t face making the pastry dough from scratch so….may I introduce you to my strawberry pie cheaters version: Strawberry Crumble!
We took our time with this: I slowly sat back and supervised both Ella and Billy washing and cutting the strawberries, not bothered at all by how long it took them. We had nowhere to be and these slow at-home days were my kind of favourite.
Sweet + healthy Strawberry Crumble
how to make it:
Halve or quarter about 700g strawberries, depending on how big they are. In a bowl, mix the cut strawberries with a tablespoon of stevia (or brown sugar), and a squeeze of half a lemon or lime. Tip into the bottom of your baking tin – I love using enamel dishes.
In another bowl, mix together 1 cup of rolled oats, 1/4 cup of almond flour, 1/2 cup of chopped nuts (a combo of almonds and cashews is delish), 1/4 cup maple syrup, 2 tablespoons of melted butter or coconut oil and a dash of cinnamon.
Tip the oat mixture over the top of the strawberry layer and smooth out into an even layer.
Bake in a 180 degree oven for 30 minutes or until golden and crunchy and serve with a dollop of cream or yoghurt.
This is also so yummy to use the leftovers served over porridge the next morning and the nuts give an extra nutritional boost to your usual oats.