Monday, June 27, 2011

Betty Crumble

 

Last week's Green Bean Delivery brought us more strawberries.  I will forever love strawberries.  Like crack, they are.  Did you know that if a strawberry is green on the tip, it was picked when it wasn't quite ripe enough?  Of course you did.  You know these things.  I am just discovering them.  


Also, did you know that if you eat strawberry seeds, you'll sprout a strawberry plant in your tummy?  No.  This is false.  I was just checking to see if you were paying attention.


Fact:  Strawberries love pineapple.  As in the gross, icky love you had for your first boyfriend/girlfriend.  But so. much. better.


I also have discovered that crumbles are the perfect vehicle for this "marriage of fruits".  Here's another way fruits can marry. 


So let's get down to brass tacks, shall we?  I'm sure you're salivating.  I may or may not have had this for dessert AND breakfast.  And I might take some for lunch.  Judge me.  I dare you.



Strawberry Pineapple Crumble
(recipe derived from Joy The Baker)


1 pound strawberries, hulled and halved
1 pound pineapple, peeled and diced in to 1 inch pieces
3 tbsps sugar
3 tspns cornstarch
1/4 cup flour
pinch of salt
2/3 cup flour
1 tspn baking powder
1/4 tspn salt
6 tbsps cold, unsalted butter, cubed
1 1/3 cups old fashioned oats
1/4 cup brown sugar


*rack in the middle of the oven.  preheat oven to 350 degrees*

1. Toss the fruit together in a deep-dish pie plate (or an 8-inch square baking dish... which I didn't have).  In a small bowl, whisk together 3 tbsps sugar, the cornstarch, 1/4 cup flour and the salt.  Toss mixture [use your hands] with the fruit.  Set aside.
2. In a medium bowl, whisk together remaining flour, baking powder, salt and sugar.  Throw in the cold butter and, using your fingers, rub/mix into the flour mixture.  Add the oats and stir together until evenly combined, and the size of the butter and oats are the same(ish).
3. Top the fruit mixture with the oat mixture and bake for 30-35 minutes, or until you get bubbling action on the sides of your dish from the fruit.  Your kitchen will smell like summer and your mouth should be watering at that point.  Mouth watering.  Do you hear what I'm saying?
4. When done, remove from oven and let set in the baking dish for at least 15 minutes.  Serve with vanilla bean ice cream, "to cut the sweetness".  Watch this while you eat to complete the experience.

2 comments:

  1. Um, can I tell you something?

    I really like your blog. As in, I admire your writing hardcore. I would love to have as strong a writing voice as you have developed. Love it!

    PS Found you from Joy's post about her desk...your Mexican food comment sparked my interest because I TOTALLY love Mexican food. Ole!

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  2. Mexican is my kryptonite, for sure! Thanks for reading!

    ReplyDelete