4 tbsp butter
1/2 cup brown sugar
1/2 cup spelt flour
1/2 cup rolled oats
dash of cinnamon & nutmeg
1/2 cup toasted walnuts, chopped (optional)
For the Cake
1/3 cup grape seed oil
1/2 cup plain yogurt (I used Greek)
1/2 cup milk
3/4–1 cup pure maple syrup
2 tsp pure vanilla extract
1 cup all purpose flour
1 cup spelt flour
1 heaped tsp cinnamon
1 1/2 tsp baking powder
1 cup of strawberries, halved or quartered depending on size
Preheat your oven to 350 F. Line an 8×8 baking pan with parchment paper to prevent sticking.
To make the crumble topping, add all of the ingredients to a large bowl and mix together with your hands. It should look crumbly, not blended. Set aside or refrigerate until ready to use.
For the batter, crack the eggs into the bowl of a food processor. Add the oil, yogurt, milk, maple syrup-use 3/4 cup for lightly sweet and 1 cup for more flavor- (or sugar) and vanilla extract. Pulse until well combined.
Add both flours, cinnamon and baking powder. Pulse the machine again, just a few times, until the batter has come together; do not over mix. Over blending is the cause of tough, heavy cakes.
Pour the batter into your lined baking pan. Scatter the crumble topping over the top and wedge in your sliced strawberries.
Bake in the oven, center rack, until a toothpick comes out clean when inserted, about 30-45 minutes.
Cool for 30 minutes before slicing.