June 5, 2011

British Strawberry Crumble

One of my most recent baking discoveries came about when I had a container of strawberries and a container of blackberries that were starting to get soft, and useless to me. (You see, my fiancé and I are pretty picky about our fruits and vegetables being firm.) I sent a fellow baker friend a message to see if she had any ideas of what to do with these. She me back a recipe for a rhubarb crumble that her boyfriend's mother makes, except with strawberries. It sounded easy enough and I gave it a whack. With a few adjustments, I think I may have perfected this recipe and it is quickly climbing my list of favorite things to bake!




This recipe is fairly easy, and except for maybe the strawberries, you should have everything in your kitchen. The recipe I used was in metric measurements (it being a British recipe and all), so I've converted them for our ease. To start, thinly slice a pound of strawberries (the regular size container at the store) and place them in a pan. I've been using an 8" round pan, but you can use whatever size you wish and adjust your strawberry amounts accordingly. The first time I made this, I also used a small package of blackberries. Basically, slice whatever fruit you want and put it in a pan, filling it almost to the top.

Then sprinkle the fruit with about 8 tablespoons of sugar. This is also according to your taste. This eight tablespoons was for a rhubarb recipe, so it may vary depending on the sweetness of the fruits your using. The sweeter the strawberry, the less sugar you'll need.

For the crumble topping, stir together 3/4 cup of flour and 1/2 cup of sugar. Now, cut a stick of butter or margarine into small cubes. The smaller the better. Be sure it's nice and cold! (I've found that unfortunately, margarine works better in this recipe. I generally prefer butter.) Now, using a fork or a pastry cutter, grind the butter into the flour and sugar mix until it resembles sand. Pour this over your fruit and bake at 350 degrees for about an hour or until your crumb is browned.

And, voila! You have a delicious easy dessert! I like to serve it hot over ice cream, but the original recipe says to serve it piping hot with custard or pudding. My friend insists that it's great with pudding! But, ice cream is more readily available in our house (er...apartment).

I hope you guys will try this out and let me know what you think! Don't be afraid to experiment with fruit combinations and let me know how it works! Happy baking!

P.s. The picture above before I baked it, so don't freak out f your topping is darker. That's normal :)


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