Strawberry Crumble with Teff-Oat Crust

It's the time of year for cobblers, crisps and crumbles and other such oven-baked fruit desserts with luscious, luscious toppings. And there's really no need for those of us with sugar issues to avoid these wonderful creations.

Apples are certainly a traditional fruit for these, but I choose lower glycemic index strawberries for this crumble, and a non-wheat topping. The result: a delicious dessert that no one could tell wasn't packed with brown sugar!


Strawberry Crumble with Teff-Oat Crust
(crust may also be used as a pie crust; see note below)
serves 8-10

about 4 cups frozen strawberries, or enough to cover the bottom of a 9x13 pan
1/4 cup sugar or substitute*

2 cups whole-grain teff flour
1/2 cup oat bran cereal
1/2 cup old fashioned oats
1/4 cup sugar or substitute*
several scrapes nutmeg
pinch salt
4 tablespoons butter, softened
1/2 cup milk

In a lightly buttered 9x13 pan, place frozen strawberries and sprinkle with 1/4 cup sugar or sugar substitute.

In a separate bowl, combine teff flour, oat bran cereal, oats, sugar or substitute, nutmeg and salt. Mix to combine. Using hands, rub in softened butter. Stir in milk just until combined.

Drop teff mixture over strawberries and bake at 350*F for 30 minutes, or until topping browns lightly and strawberry liquid bubbles visibly. Cool; serve warm, at room temperature or cold, as desired.

NOTE: Teff mixture may also be used as a pie crust by pressing into a pie plate and pricking all over with a fork; bake at 350*F for 10 minutes; cool thoroughly before filling. I used this recipe for a pumpkin pie with great results, though it isn't sturdy enough for a decorative crust. That suited me fine, though--I just needed a container for my delicious pie.

*I used Whey Low Type D granular