Reading time: just over 2 minutes.
Back to the kitchen (stress therapy?!) with a deliciously sweet recipe that screams SPRING all along. What a better way to celebrate Spring then introducing the mighty Spring Strawberry (yes, you are right – strawberries are available at this time of the year!). Strawberries are delicious to taste and incredibly versatile ingredients to use in cooking – especially for lazy morning shakes (totally guilty of that!).
I do miss a proper, bigger (and much better equipped) kitchen, but as my clients also ask me a lot for inspiration, I feel these recipes are so easy and straight-forward it will help them as well. The rosewater really adds something to the crumble (and yes I used butter (Kerrigold FOREVER) and honey (because I love the taste of honey), so let’s all settle with that.
Talking about seasonality, spring strawberries are good-quality and enjoyable to eat strawberries, not just locally but also from Morocco and Spain are available at this time of the year (from supermarkets to farmer’s markets, if you are lucky enough!). Yes, I know it’s almost unbelievable of how excited I can get about berries. I know.
As a fruit, strawberries are a healthy, high volume, low calorie food. They contain essential vitamins and minerals which include vitamins C, B6, K, fibre, folic acid, potassium and amino acids and are rich in anti-oxidants including ellagic acid, which helps to protect the skin.
You can find more recipes and ideas on the Seasonal Berries 🍓 website.
2 tablespoons ground cinnamon
1 dessertspoon cornflour
1 teaspoon vanilla extract
1 teaspoon rosewater extract
9 strawberries - finely diced
75g porridge oats
75g cashew nuts, roughly chopped
100g butter, melted
It's time to put the oven on - that's when the magic happens to 180 C (or gas mark 4).
To make the strawberry filling: In a large saucepan combine water, cinnamon, honey, rosewater and cornflour - whisk it up to make it look like a happy blob. Mix well, then add strawberries to pan. Simmer over medium heat, stirring occasionally, until strawberries are tender. Pour strawberry filling into small ramekin dishes.
To make topping: In a small bowl, combine oats, cashews melted butter and honey. Now I know what you are thinking. You shall NOT eat it with your bare hands. Sprinkle over the ramekin filling. Lastly, bake in preheated oven for 20 minutes or until topping is golden brown.
Best served after 1h in the fridge, or (if ravenous) let it cool for 20 mins and dig in.
This is a sponsored recipe in collaboration with Seasonal Berries – I was really proud to support them and their message when it came to using seasonal and fresh ingredients.