Strawberry season is upon us in California. In my own garden, strawberries are just beginning to turn red, but in the farmer's markets they are abundant. Fresh strawberries alone - amazing! Turn them into a warm crumble with some ice cream - heaven!
Do you ever need a recipe for a crowd, but the crowd has a few restrictions in their diet? I have a crumble recipe that is gluten free and vegan but does not sacrifice on flavor. Everyone needs that sort of recipe in their back pocket - right? I like to call it an "adult crumble" because it has a little secret. The secret is adding Port or sweet wine to the berries before baking.
This past weekend we headed to our old neighborhood for one of those dinners where everyone contributes something. I love this kind of meal planning because it doesn't make too much of a burden for one person and it is fun to try all the different options. Well, I drew the dessert straw. Perfect, since I had some beautiful berries from the farmer's market just hanging around in the fridge. A crumble seemed to be the thing that could make everyone happy being mostly fruit and easily adapted for gluten free and vegan diets. My friend, Jackie, avoids gluten and I am the one who tries to sneak in vegetarian and vegan dishes.
Confession, I am that person who makes a dish, serves it and then likes to drop the vegetarian/vegan bombshell. It is sort of my little thing to change the world one dish at a time. Does anyone else like to do this? It is my hope that by getting someone to try different ingredients they will realize healthier can taste great too. If you can't go there with me then feel free to use butter for coconut oil and regular flour for the gluten free - it will be great too.
Adapted from a Heidi Swanson recipe in Super Natural Every Day.
1/2 cup melted coconut oil
3/4 cup rolled oats
1 cup gluten free flour
3/4 cup cane sugar
2 Tablespoons poppy seeds
dash of salt
7 cups fresh strawberries
1/2 cup cane sugar
1 tablespoon cornstarch
1/4 cup Port
Make the crumble by placing melted coconut oil in a medium sized bowl. Add in oats, flour, 3/4 cup sugar, poppy seeds and salt. Combine until well mixed. Place in refrigerator to solidify. This step can be done ahead of time.
Preheat oven to 375 degrees. Prepare a medium sized baking dish by coating with coconut oil.
Make the filling by hulling and slicing the fresh strawberries into a large bowl. Add 1/2 cup sugar and cornstarch. Stir and let sit for a few minutes.
Add Port to the strawberries and turn mixture into prepared baking dish. Crumble on chilled topping.
Bake for 40 minutes. The filling should be bubbling and with a crunchy top.
Serve with ice cream!
NOTES. Serves 8. I used Trader Joe's gluten free flour and Bob's Red Mill Old Fashioned Rolled Oats.