I love when I am able to put seasonal produce to good use. Especially when it results into something as wonderful as this strawberry crumble. Plump, juicy strawberries. Oh how I love you.
A crumble features most any fruit you choose to use nestled under a delicious topping consisting mostly of flour, oats, butter and sugar.
This quick and simple (and mostly healthy) dish is bursting with flavor. The crisp and nutty topping adds a perfect contrast to the thick and sugary baked fruit. It’s the perfect stress-free dessert to throw together and enjoy with friends. No matter what it’ll be delicious and guaranteed to impress your guest.
Serve with a scoop, or two, of ice cream for the perfect dish on a summer evening.
Strawberry Crumble with Ginger and Lemon
Recipe adapted from the Local Kitchen.
Serves 4 to 6
– 3/4 cup Almond Flour
– 1/3 cup cashew halves
– 1/2 cup old-fashioned oats
– 1/3 cup sugar
– 1/2 teaspoon sea salt
– pinch of cayenne pepper
– 1/3 cup butter, melted
– 1/3 cup + 2 tablespoons sugar
– 1 tablespoon cornstarch
– 1 lb. strawberries, chopped
– zest and juice of 1 lemon
– 2 tablespoons grated fresh ginger
– pinch of sea salt
– Make the filling by whisking the cornstarch and sugar together in a medium bowl. Add strawberries, lemon juice + zest, ginger, and salt. Stir well and allow to macerate, for at least 1 hour and up to 4 hours (or hold overnight refrigerated).
– Make the topping by combining flour, oats, nuts, sugar, salt and pepper in a large bowl. Toss well to mix. Add melted butter and blend.
– Assemble the crumble. Drain macerated strawberries, collecting juice into a small saucepan. Bring to a boil over medium-high heat: boil, swirling the pan gently, until juice is reduced and syrupy, about 5 minutes. Transfer fruit to a 9-inch pie plate and drizzle with reduced syrup. Crumble topping evenly over the fruit.
Bake in a 375 degree oven until the topping is a rich golden brown and the juices are bubbling, about 40 minutes. Serve hot or at room temperature.