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Strawberry Crunch

Prep Time

20 min

Cooking Time

30 min





  • 10 to 12 organic strawberries, washed, de-stemmed, and sliced

  • 2 cups apple juice

  • 1 Tbsp kuzu, diluted in 2 Tbsps cool water

  • 1 cup organic rolled oats

  • 1/4 cup walnuts, roasted and chopped

  • 1/4 cup almonds, roasted and chopped

  • 1/4 cup pecans, roasted and chopped

  • 2 to 3 Tbsps brown rice syrup

  • 2 to 3 Tbsps barley malt

  • pinch of sea salt


  1. Place the strawberries, apple juice, and sea salt in a pot. Cover and bring to a boil. Reduce the flame to low and simmer several minutes until the strawberries are tender.

  2. Add the diluted kuzu, stirring constantly, until the juice is thick and translucent.

  3. Heat a dry skillet and roast the oats for several minutes, stirring constantly to prevent burning and to evenly roast. Place the oats and nuts in a mixing bowl.

  4. Heat the syrup in a saucepan. When it comes to a boil, reduce to low and simmer for 2 to 3 minutes. Remove and pour the hot syrup over the oat-nut mixture. Mix thoroughly.

  5. Place the cooked fruit in a baking or casserole dish and sprinkle the crunch mixture on top. Bake at 375 F for about 10 minutes until the crunch is slightly browned.

  6. Remove and allow to cool. Serve warm.


Michio and Aveline Kushi

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