ONE-PAN ROASTED STRAWBERRY AND CARDAMOM CRUMBLE

I adore the homeliness of a crumble. It’s comforting and kind and brings back so many memories of family meals around full and happy tables. Here I’ve made strawberries the star of the show, dotted with cardamom to really highlight their sweetness, but of course this works beautifully with apples and pears (bake a little longer) or even figs (bake a little shorter) or perfectly ripe stone fruit. Any leftovers will freeze perfectly for a rainy day.

Serves 4 • Ready in 45 minutes

WHAT YOU NEED

Strawberry filling

1 Tbsp butter or coconut oil

1 Tbsp maple syrup or honey

½ tsp vanilla extract

3–4 bruised cardamom pods

4 cups ripe strawberries, stalks removed and halved lengthways

1 heaped tsp orange zest

a squeeze orange juice

Crumble topping

½ cup cubed cold butter or ½ cup cold coconut oil

½ cup almond flour

1 cup rolled oats (or gluten-free oats if necessary)

1 cup roughly chopped pecan nuts

1 Tbsp coconut sugar

½ tsp each ground cinnamon and ginger

To serve

something creamy such as Greek yoghurt, whipped cream or coconut cream (and Rob would say add a scoop of vanilla ice cream in a heartbeat)

WHAT TO DO

1.   Preheat the oven to 190°C.

2.   To make the filling, add the butter or oil, maple syrup or honey, vanilla and cardamom to a pan. When the butter starts to foam, add the strawberries and orange zest and juice, then cook for 1–2 minutes, turning gently from time to time so that everything is well coated.

3.   Transfer to an ovenproof pan or a shallow baking dish.

4.   Mix together the crumble ingredients until it has the consistency of rough breadcrumbs. Spoon the mixture over the fruit. Don’t pat the topping down too heavily as it will become dense.

5.   Bake for 20–25 minutes, or until the crumble topping is golden and fragrant. Serve immediately with Greek yoghurt or whipped cream or a drizzle of coconut milk or coconut cream (or coconut yoghurt if available).