Strawberry Rhubarb Crumble

Ingredients

• 400 grhubarb, sliced
• 400 gstrawberries, halved
• 3 tbsppure maple syrup
• 1¾ tbspcornstarch
• 90 glarge-flake rolled oats
• 1scoop whey protein powder, vanilla
• 30 galmond flour
• 3 tbspbutter, melted
• ¾ tspground cinnamon
• 300 gplain skyr (Icelandic yogurt), to serve

Method

1. Preheat the oven to 190°C (375°F) with a rack in the centre. Have ready a 20 x 20 cm (8 x 8 inch) baking dish.

2. Slice the rhubarb into 2 cm (3/4 inch) pieces and halve the strawberries. Toss in the dish with the maple syrup and cornstarch.

3. Melt the butter, then mix it with the oats, protein powder, almond flour and cinnamon until it forms clumps.

4. Scatter the topping evenly over the fruit.

5. Bake for 35 minutes, until the fruit bubbles thickly at the edges and the topping is golden. Put a tray on the rack below to catch drips.

   35 min timer

6. Rest 10 minutes so the filling thickens, then serve warm with the skyr.

Storing and reheating

Keeps 3 days.