Strawberry Crumble

Yes, we have yet another post on Strawberries.My friends think I have a strawberry abuse problem…haha.Just make the most of what you can when you can, I’d say. 🙂

Apologies that I have not taken pictures for this post,I have a couple that were taken by my iphone which should give a pretty decent idea of how the dessert looked on the plate.We were having a very busy week and I realized it had been a long time since we had a special meal together.One evening,I decided to make a quick and easy meal which would also be a treat for the eyes.I love Raymond Blanc’s recipes and was quite inspired to make his version of the strawberry crumble.It has a subtle twist to the traditional Strawberry Crumble.

It was super easy to make and boy, did it turn out delicious.I would surely make this again, may be for a dinner party too!

Strawberry Crumble

Strawberry Crumble

Ingredients :
480 g Strawberries
60 g Caster sugar
2 tbsp Water
30 g butter
1 tsp Lemon juice
1 tsp Maple Syrup (optional)

For the crumble
80 g Plain flour
50 g Caster sugar
20 g Brown sugar
55 g butter

Instructions:
Halve the strawberries, place in a bowl and sprinkle with half of the caster sugar. Set aside while you prepare the crumble.

To make the crumble, in a food processor, pulse all the ingredients together to a light crumbly texture, then press together and cut into 2-3cm cubes. Place on a small baking tray, cover and freeze for 1 hour until solid.

Preheat the oven to 190°C/Gas 5. Pulse the cubes of dough in a food processor to break into small pieces of crumble. Spread evenly on a baking tray to a 5mm thickness and bake for 7 minutes until golden brown. While still warm and pliable, cut out 4 discs with an 8cm cookie cutter. Bake these for a further 3 minutes.

To prepare the berries, put the water into a large, heavy-based saucepan, add the remaining 30g sugar and leave for a few minutes, then dissolve over a medium-high heat and cook to a very pale blond caramel. Immediately add the butter, then the strawberries, lemon juice and maple syrup, if using. The original recipe calls for kirsch, but I don’t usually stock kirsch, hence i have used maple syrup.Heat for 30 seconds.

To serve,divide the warm strawberries between individual dishes and top each serving with a crumble disc.I just made one serving with two crumble discs.
Add a scoop of vanilla ice cream, or a dollop or whipped cream if you prefer.

Bon Apetit!

Bon Apetit!

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2 thoughts on “Strawberry Crumble

  1. Yeah.. !! There you are !! This was one recipe i was waiting for. As i remember you sharing pics with us last month !! Great.. So this one will be the first thing i try out 🙂

    Like

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