Shredded coconut in the crumble topping adds tropical flair to an otherwise classic recipe. Many people with celiac disease can still consume oats, but to be absolutely sure yours haven't been in contact with gluten from other products, look for bags labelled "pure uncontaminated oats." You'll find them in health food stores or the natural foods aisle of your supermarket.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2014
- 4 cups halved hulled strawberries
- 2 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1 1/2 cup pure uncontaminated large-flake oats
- 1/2 cup sweetened shredded coconut
- 1/3 cup packed brown sugar
- pinch salt
- 1/2 cup cold unsalted butter cubed
MethodStir together strawberries, brown sugar, cornstarch and vanilla; scrape into 8-inch (2 L) square baking dish.
Crumble Topping: In bowl, whisk together oats, coconut, brown sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with some larger pieces. Sprinkle over strawberry mixture.
Bake in 350 F (180 C) oven until topping is golden and filling is bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 23 mg
- Sugars 19 g
- Protein 4 g
- Calories 275.0
- Total fat 15 g
- Potassium 218 mg
- Cholesterol 30 mg
- Saturated fat 9 g
- Total carbohydrate 34 g
- Iron 9.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 52.0