Do you remember the crumble? If you’re born in the south you probably do. If you originally hail from New England you might have known it as a grunt. If like me, you’re from the diner state, than you’ve probably had a chance to sample both. Today, we are going to focus on the more traditional southern crumble, only we are going to cheat. There isn’t much we can do to make a crumble sugar-free. *We need it’s browning. Diabetics can follow along with Splenda, but the main benefit of this dish is high taste with low fat.

What you need:

• 1 package of pre-made piecrusts in a box (not the individual ones in a pie tin- hey I told you we were going to cheat.)

• 1 pint of strawberries, sliced

• 1 tablespoon of sugar (just regular variety)

• 1 cup of rolled oats

• 2 tablespoons margarine

What to do:

Take your pie dough, and make it into a big dough ball, then rip it up into about 3 dozen pieces. I know it’s reminiscent of your childhood play dough ™, only you can eat this without getting in trouble. Now take you favorite baking dish and lube it up with non-stick spray. Remember, the smaller the dish the thicker (or more numerous) your layers will be. Put down a layer of the dough, being sure to give it room to expand. I’d give each one about a centimeter (or ½ an inch) of clearance. Then a layer of strawberries, and a thin sprinkling of the oats. Repeat this until you only have enough dough for one top layer. Sprinkle this layer with sugar, and the margarine. Then bake it in a 450-degree oven until the top layer is golden brown.

*For those of you wondering why this is so hard to make sugar-free, remember both the pie crusts and the strawberries have sugar in them naturally.