Ingredients
Equipment
Method
- Preheat your oven to Gas 5, 375°F, 190°C.
- Wash and hull the strawberries, then put them into your oven dish.1 kilo Strawberries
- Combine the sugar, almonds, lemon juice, and vanilla in a small bowl. Put aside.50 grams Golden Caster Sugar, 25 grams Ground Almonds, 2 tbsp Fresh Lemon Juice, 1 tsp Vanilla Extract
- Bring a pan of water to boiling point, then reduce to simmering.
- Peel, core, and slice the apples about an inch thick. Add to the simmering water as you go along.3 Apples
- Do not cook the apples. The hot water merely prevents browning and makes the apples slightly soft. As you're peeling and slicing, stir the apples in the pan to keep them submerged.
- Drain the water and add the sliced apples to the strawberries.
- Toss the sugar, almonds, lemon juice, and vanilla mix over the fruit and mix until the fruit is well coated.150 grams All-Purpose Flour, 150 grams Butter, 75 grams Coconut Sugar, 100 grams Rolled Oats, 1/2 tsp Ground Ceylon Cinnamon
- In a large bowl, prepare the crumble topping. Mix the flour, rolled oats, coconut sugar, and cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to cut it into the dry ingredients. Keep mixing until the mixture resembles coarse crumbs. This can be done in a food processor or by hand.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- If you're using slivered blanched almonds, now's the time to sprinkle some over the top of the crumble.60 grams Slivered Blanched Almonds
- Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the fruit is bubbly and the crumble topping is golden brown.
- Once baked, remove the crumble from the oven and let it cool for 10-15 minutes before serving. This dessert tastes delicious on its own or can be served with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy your homemade Strawberry Apple Crumble!
Notes
Here are some top tips to help you succeed in making Strawberry Apple Crumble like a pro:
- Use fresh, high-quality fruits for the best flavor and texture.
- The butter should be cold and cut into small cubes for a perfect crumble topping. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until you achieve a crumbly texture. This allows the topping to become crisp and golden during baking.
- If fresh strawberries are not available, frozen ones can be used. However, frozen fruit can release more water and make the crumble mushy compared to fresh fruit.
- Be careful not to overmix the crumble topping. Stop mixing once the ingredients are combined, and the mixture resembles coarse crumbs. Overmixing can result in a dense and tough topping rather than a light and crumbly one.
- Adding nuts on top, like slivered almonds or chopped walnuts, can also add crunch and richness.
- We recommend adding whole strawberries instead of chopping them up. Smaller strawberries become too mushy and syrupy during cooking.
- If you notice the crumble topping is browning too quickly, but the filling isn't fully cooked, cover the dish with aluminum foil for the remaining baking time.
- Larger strawberries impart a noticeable flavor to the crumble and produce a small amount of natural syrup, unlike the jammy consistency from a jar.
- When preparing apples, it's important to slice them thick and add them to the preboiled water and a splash of lemon. The goal is not to cook the apples but to prevent them from browning.
- A baking sheet under the dish or ramekins helps catch any drips that might bubble over during baking.
- Raspberries are plentiful during the summer season, especially if they're growing in your garden. Try varying the strawberries for raspberries; they're a perfect combination.
- Other fruits, such as blueberries, loganberries, and redcurrants, can be used to experiment with different flavors. Alternatively, one can go for a traditional approach and use only apples or mix and match different fruits.
