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Tuesday, June 11, 2013

Strawberry Crumble

Apparently this year was a great one for strawberries, growers obtained both quality and quantity and the markets were full with these flavorsome fruits. Thing is, when I can find something in abundance, I tend to forget about making dishes that require those/that ingredient(s). 

This was the case with this crumble, that was planned for a couple of weeks, but always postponed on the consideration that the strawberries aren’t going anywhere. 

Unfortunately, they did and I could only get my hands on some berries that were not quite ripe, but packed enough flavor for this desert. I’m not much of a dessert man, if you don’t count melting sugar and spreading honey on a piece of bread, this is only my second dessert recipe (the first one being this).

I saw this being done by Nigella Lawson and I thought this is way too simple not to give it a go. Ingredients wise: about 500 grams of strawberries (cleaned and cut in half – only if you want to, depends on their size), 200 grams of almonds (50 grams diced with a kitchen knife and the other 150 grams grinded to a flour-like consistency), 75-100 grams of caster sugar (you can add more if you feel the fruit needs it), 50 grams of muscovado, 75 grams of butter, 130 grams of flour, vanilla extract, 1 tsp baking powder.

I used 2 ceramic dishes for this recipe, you can go for a tray, but I liked the look on the crumble and it was nice to have separate portions. So, put the fruit in your oven proof dish, sprinkle the caster sugar, vanilla and crumbled almonds on top, give it a bit of a whack to make sure the ingredients are even spread. Now, mix your cold butter with the flour and baking powder, using the tip of your fingers to create something that looks like oatmeal cereals. Put that on top of the strawberries, and try to seal in the margins. Mix the almond flour with the muscovado sugar and sprinkle that on top. 

Pop that in the oven until it turns to a golden color in the center and on the edges the strawberries begin to bubble. We served this with some whipped cream and it was delicious. Now, there could be some changes to the original recipe and I think I’m gonna try doing this next time with a little kick form some balsamic vinegar, see how it goes. 

Mr. G

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