I seem to always post a strawberry recipe around now. It’s too early for fresh ones from the garden, but as ever, our freezer is still full of last years. (We seem to have made a serious dent in the ones from the year before, I’m happy to say.) Right now, our strawberry plants are all flowering and it looks like it will be a good summer for them.
Also, you know what this is! It’s another entry in the series “classic fruit desserts made better with strawberries”. Because let’s be frank: strawberries are the best berries. We were all happy with the amount of sugar I put in this, because we have all adjusted, but if you wanted to put in twice as much nobody could stop you. Like all fruit crisps, this would be lovely with cream, custard, or ice cream.
6 to 8 servings
1 hour 30 minutes – 30 minutes prep time
Make the Topping:
3 cups rolled oats
1 cup finely ground almonds
1/4 cup ground flax seed
1/2 teaspoon salt
1/4 cup sugar
2/3 cup unsalted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
Mix the oats, ground almonds, flax seed, salt, and sugar in a large mixing bowl. Grate in the butter, stopping to gently mix it in every so often so that it does not end up in a single massive clump again. Sprinkle the extracts over it, and mix by hand until the butter is well distributed throughout and the texture is crumbly.
Make the Filling & Finish:
6 cups hulled strawberries (fresh or frozen)
1 tablespoon sugar
2 tablespoons arrowroot
Preheat the oven to 350°F.
Wash, drain well and hull the strawberries. They should be thawed if you are using frozen ones; include the juice. Cut them in half if they are large. Put them in a 9″ x 13″ baking (lasagne) pan. Toss the sugar and arrowroot into them until evenly coated.
Sprinkle the crumble topping evenly over the strawberries and bake for 1 hour at 350°F until lightly browned and bubbling around the edges. Serve warm or at room temperature.
Last year at this time I made Sorrel, Leek & Green Onions Spanakopita.