If I had to choose something that cannot be improved in the process cooking, I would bet a good amount that it is bad (unripe and tasteless) strawberries. The only thing that bothers me and makes me admit my mistake – this is what I read the article Simon Hopkinson, the legendary British chef in whom he advises using such a strawberry for a pie. So me and did. Well, this is not entirely true: I am lazier than him, therefore I cooked crumble.
I don’t know what, how and why this happens, but it’s cramble dreams. The oven does not turn, as you might think, berries into red slimy mess, and gives the dish juiciness with berry notes. This is something from the realm of alchemy: you can take the cheap, the hardest strawberries from the supermarket, add almond butter baby, bake and turn it into an English summer taste in cold day. Naturally serve with plenty of cream: I I believe that this is mandatory, but not desirable.
Time: 50 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr peeled strawberries
- 1/4 Art. powdered sugar
- 1/4 Art. almond flour
- 4 tsp vanilla extract
For the top layer:
- 2/3 Art. with a hill of wheat flour
- 1 tsp baking powder
- 5 tbsp. l diced cold butter
- 1 and 1/4 Art. sliced almonds
- Almost 1/2 tbsp. sugar turbinado
- Fat cream for serving
- 1 heat resistant baking dish approximately 20 cm in diameter and 5 see height (approximately 1 1/4 l.)
Recipes with similar ingredients: brown sugar, icing sugar, almond flour, vanilla extract, strawberries, cream, almonds
Recipe preparation:
- Preheat the oven to 205 ° C. Put the peeled strawberries in cake pan (I use round), sprinkle it with sugar, almond flour and sprinkle with vanilla extract. Good shake the dish one to two times to the ingredients mixed up.
- Then prepare the top layer. To do this, pour flour into a bowl and baking powder and rub them with your fingers with cold, chopped diced butter (or do it in a stationary mixer). When you’re done, you should get a crumb similar to pale oatmeal. Add almond plate and sugar turbinado, stir with a fork.
- Sprinkle strawberries with this mixture to make an even layer and Press slightly to the edges of the dish. Place the dish on a baking sheet and bake in the oven for 30 minutes. By this time, the top layer of cramble browned to a pale golden color, and a little pink-red juice will seep around the edges and will boil.
- Let stand for 10 minutes before serving. Serve with a jug chilled fat cream. Advice on cooking for the future: Crumble can be prepared for baking in advance, for 1 day. Cover form cling film and refrigerate until start cooking. Bake as stated in the recipe, but add more 5-10 minutes for cooking. Check: in the center of the crumble should be very hot. Freezing tip: Top layer for crumble can freeze in a tight plastic bag and store for up to 3 months. Sprinkle strawberries with crumbs directly from the freezer, kneading large lumps with hands. Ready but not baked crumble can be frozen, wrapping in a double layer of cling film and a layer of aluminum foil, and store up to 3 months. Thaw for 24 hours in the refrigerator and bake as stated above.
