Strawberry and yoghurt dessert with nut crumble recipe

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Sometimes we lose sight of when a food is in its natural season, and for strawberries it’s spring. The first strawberries of the season, when picked ripe, are so special that just a plate of these with some mascarpone and orange zest is the definition of perfection. However, strawberry growers have the same issue as so many other produce growers and that is, sadly, that if the fruit is picked perfectly ripe it won’t travel to market. I combat this by cutting them in half and drizzling with the smallest amount of vino cotto or balsamic, which significantly heightens the flavour of the strawberries. The nut crumble is delicious and can be made in advance and stored in an airtight container, but by all means make a simpler version with just one type of nut if preferred. It will still be great eating.

  • Yield: 6 Servings


  • 2 x 250 g punnets ripe, dark red strawberries, hulled and halved
  • 1 tablespoon vino cotto or balsamic vinegar
  • 800 g natural probiotic yoghurt
  • 1 tablespoon thinly sliced lemon verbena or mint leaves
Nut Crumble
  • ¾ cup (45 g) coconut flakes
  • 1½ tablespoons macadamia oil
  • 1½ tablespoons raw honey
  • ½ cup (70 g) slivered almonds
  • 3 tablespoons hazelnuts
  • 3 tablespoons macadamia nuts
  • 1 tablespoon linseeds (flaxseeds)
  • Pinch of sea salt flakes
  • ¼ teaspoon ground cinnamon
How to Make It
  1. To make the nut crumble, preheat the oven to 180°C (fan-forced).
  2. Place the coconut flakes on a baking tray and toast for 5 minutes or until light golden. Remove from the oven and set aside.
  3. Place the macadamia oil and honey in a microwave-safe bowl and heat until both ingredients have melted together. Alternatively, place in a small saucepan and stir over low heat until melted.
  4. Place the nuts in a blender and pulse until chopped, leaving some texture, then place the chopped nuts, linseeds, macadamia oil mixture, salt and cinnamon in a bowl and stir to combine well. Spread the crumble in an even layer over a baking tray lined with baking paper. Bake for 20 minutes or until golden you may have to turn the tray after 10 minutes to ensure even colour. Remove from the oven and place on a wire rack to cool and crisp up. Once completely cold, stir through the toasted coconut flakes, then store in an airtight container. There will be leftovers but it will keep well for a week or so.
  5. About 20 minutes before serving, drizzle the strawberries with vino cotto or balsamic. Stand for 20 minutes to bring out the flavour in the strawberries.
  6. To serve, divide the yoghurt among serving glasses. Top with the strawberries, then the nut crumble and lemon verbena or mint.

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