Guilt Free Strawberry Crumble

I admittedly am pretty much the worst grocery shopper ever, but I actually really enjoy it. I usually forget to make lists, and when I do only lightly pay attention to them. I get very taken in by fancy displays and sales. Like on Tuesday, I found myself casually strolling through the natural foods aisle, and I ended up paying $5 each for some Green Juice and Kefir. Both were very good, but did I need to buy them? Probably not. Especially not when I’m attempting to be budget conscious with my trip coming up so soon.

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Remember that giant bin of strawberries (probably at least 4 pints) I bought the other week? This one is another delicious way I used all of those up. Although I’m still not really sure why I felt compelled to buy SO many berries, I will say that I did eat every one of them within a week, so at least I didn’t waste them.

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Fruit crumbles are right up there in my favourite desserts (you know, among tiramisu and creme brûlée and carrot cake and meringues and quite a few other things). They are so simple to whip up, and it turns out they can be made quite low-fat/low-sugar. Fruit is sweet enough as it is! I somehow got myself into the routine of feeling like I need dessert every night, so I’ve actually made a bunch of individual crisps recently using this recipe, and just change the cooking time/method a bit depending on the fruit. Totally guilt free (not that you should feel guilty about eating dessert!!) and oh so yummy!

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Guilt Free Strawberry Crumble

Serves 2

2 cups Fresh Strawberries, sliced

2 tsp Agave Syrup (or Honey)

2 tsp Corn Starch

1/2 tsp Cinnamon

1/4 cup Rolled Oats

1 tbsp Whole Wheat Flour

2 tsp Coconut Palm Sugar (or Brown Sugar)

1 tbsp Butter, melted

1. Preheat oven to 375.

2. Toss sliced strawberries, agave, corn starch, and cinnamon in a small bowl and transfer to an oven – safe baking dish. In another bowl, combine rolled oats, whole wheat flour, coconut palm sugar, and melted butter. Spoon this mixture over berries.

3. Bake for about 20 minutes, until oats are crispy and golden brown and strawberries are bubbling around the edges. Serve warm.

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