A little sad…yesterday…I used the last of this year’s PYO Strawberries. Now that the season is officially over, we’ll have to go back to the slightly water-y tasting grocery store ones to get our fix. To honor the last, slightly sad looking strawberries who somehow did not get eaten in the past 2 weeks (and weren’t disgustingly molded), Z and I had a pow wow, and came up with a decidedly British Classic dessert. Something so easy, that Z almost made the whole thing herself (which helps with her “I’m a big girl don’t help me” mentality)
Strawberry Crumble. AH-MAY-ZING. I’ve actually never seen crumble presented with only strawberries, it’s normally a mixed berry crumble (when berries are used at all). So I’m delighted to bring you this fantastic dessert. (I’m sure some of you WILL have had Strawberry Crumble..that’s okay, I’ve had my inventive moment… feel free to share what you know!)
This is what you’ll need;
For the Strawberries
1 pint (about 1 lb) of strawberries, washed with the green bit removed
1/2 cup flour
1/2 cup sugar
1 tea ground cinnamon
1/4 tea ground cardamom
1/4 tea ground ginger
For the crumble
1 cup flour
1/2 cup light brown sugar
1/2 cup white sugar
1 cup oats
1 stick butter, cold, cut into small pieces
1 tea ground cinnamon
1/2 tea ground cardamom
1/2 tea ground ginger
Preheat oven to 350 F
Grease a pie plate to your preference – I used coconut oil spray from Trader Joe’s to give it a little more flavor.
Mix your strawberries together with flour, sugar and spices until they are all nicely coated. Set aside. I let Z do this with her hands, which was messy BUT afterwards, she licked her fingers clean and was super happy.
Next, using a mixer OR your hands, combine all the crumble ingredients together, all at once. Pulse on low if using a mixer until everything is roughly combined (the butter should now be the size of small peas and you shouldn’t be able to distinguish between any of the ingredients). If you are using your hands, combine together and rub the butter with the dry ingredients between your fingers until, like the above says, you have small pea-sized butter covered in all the other ingredients.
Dump the strawberry mixture in the pie plate and then coat with the crumble mixture.
Bake for 1 hour. Your oat topping with be beautifully golden and your strawberries will be oozing through.
This is delicious plain OR served with ice cream or sorbet (we placed Blood Orange sorbet on the table).
It’s super easy, tart and sweet. A perfect end to the strawberry season and a perfect start to the summer. Bring on the the blueberry season!