Fancy a reminder of summer on a gloomy day? Strawberry Crumble is a magical pudding that transports you to sunnier times.
Sounds too good to be true? Try it. I’m constantly surprised at how Strawberry Crumble makes me smile (and sneak to the fridge for an extra spoonful).
Strawberries in winter?
Strawberry Crumble doesn’t sound like a winter pudding, but summer strawberries always too good to me to cook with. Winter strawberries don’t taste quite as good and they can sometimes be a bit hard, but the alchemy of heat, sugar and almonds transforms the fruit into nectar – well, into a jolly good pud anyway!
Why use frozen butter for a crumble?
This is relatively new to me, and if you prefer to use cold butter in chunks do it, BUT using grated butter is so much quicker! The rubbing in, which is the tiresome bit for me, is cut down enormously. Of course, if I’m making extra quantities of crumble mix to freeze, I’ll make it in the processor so cold butter is easy anyway.
Rosewater in an Everyday pudding?
I’ve used rosewater in this recipe to keep the hint of summer. It adds a very subtle flavour and I love it. The one I like is Steenbergs Rose Water. If you don’t have any, then use vanilla extract or orange flower water. I do use rosewater in a few recipes, so you can find somewhere else to use it. If all else fails, use it in Valentine Biscuits and make them a different shape.
Do I need ground almonds?
In a word, yes. The ground almonds soak up any excess juice that comes out of the fruit – and I use them in any pie or crumble that might get too juicy.
I also use ground almonds in lots of cakes, to keep them moist for longer. So just keep them in the house! To be specific, keep ground almonds in the fridge. All nuts will last longer in a cold temperature.
So bring some sunshine to your Sunday lunch or special meal with a Strawberry Crumble.
If you like this…
…Why don’t you try:
FOR THE FRUIT MIX
- 800 g strawberries
- 4 teaspoons rosewater (or vanilla extract) (20ml)
- 60 g caster sugar
- 25 g ground almonds
FOR THE CRUMBLE TOPPING
- 120 g plain/all-purpose flour
- 80 g frozen butter
- 80 g demerara sugar
- 100 g flaked almonds
- Set the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Hull the strawberries and cut large ones in half and put into the pie dishThe easiest way to remove the hulls is with a potato peeler.
For the crumble:
- Measure the flour into a large bowl
- Grate the butter and rub into the flour with your fingers. The idea is to rub your thumbs along your fingertips from your little fingers outwards. Otherwise, use a processor.If you don't have frozen butter, use it straight from the fridge and cut into cubes first
- When the mixture looks like fine breadcrumbs stir in the demerara sugar and flaked almonds
To assemble the Strawberry Crumble:
- Mix the rosewater, caster sugar, and ground almonds into the strawberries
- Pour the crumble over the fruit and level the top with a spoon or a knife
- Cook for about 35 minutes, The crumble will be a pale gold colour and some of the fruit juice will be bubbling up into it
- Serve with cream – or on its glorious own.
Everyday Cooks Tips:
- Serve hot or cold. The crumble will keep in the fridge for 3-4 days, covered with foil or cling film
- Make at least double quantities of the crumble mix and freeze the rest in a plastic bag or box. It keeps well for at least a month.