Strawberry Crumble
LEFT BRAIN: Strawberry Crumble
This dessert is not overly sweet, just overtly delicious! It can be made with all strawberries or half strawberries and half rhubarb. Later in the summer try it with peaches. Bake it for a potluck, dinner party or brunch and watch for the compliments.
Serves 4 to 6
Fruit:
6 cups (1 lb/454g) quartered strawberries (or half strawberry quarters and half rhubarb slices)
1/4 – 1/2 cup (50 – 100 g) granulated sugar
2 tbsp (20g) cornstarch (see tip)
Cookie:
1 egg
1/3 cup (150g) unsalted or salted butter, softened
1 tsp (5 mL) pure vanilla
1 1/4 (175 g) cups all-purpose flour
1/2 tsp (2 g) baking powder
1/4 tsp (1.5 g) salt (omit if using salted butter)
1/2 cup (68 g) sliced or slivered almonds
- Place rack just below oven centre; preheat to 375F (190C). Butter an 8-inch (20 cm) square or similar-sized baking dish.
- In a large mixing bowl, stir 1/4 cup granulated sugar (1/2 cup if using half rhubarb) with cornstarch. Gently stir in fruit. Turn mixture into prepared dish; level.
- Place egg in a 1-cup (250 mL) measure; cover with hot tap water and let stand to warm up a bit. Stir butter with remaining granulated sugar until well-mixed. Then drain and discard tap water; stir egg and vanilla into butter mixture. In another bowl, stir flour with baking powder and salt. Mix together until dough forms.
- Lift walnut-sized spoonfuls of dough. Press until about 3/4-inch (2-cm) thick and quite irregular. Lay on fruit. Repeat, leaving gaps between ‘cookies’. Sprinkle evenly with almonds.
- Bake for 35 minutes or until topping is lightly golden and fruit is bubbling. Cool on a rack. Sieve a dusting of icing sugar over top; serve warm or at room temperature.
Tip: The filling is slightly thickened. If using very juicy strawberries, increase cornstarch to 2 1/2 tablespoons (25 g).
Joanna’s comments:
Local strawberries (and rhubarb) abound in late spring and early summer so go ahead and heat the oven as the stir-together filling and topping are quick to make. Serve the crumble with softly whipped cream – or most deliciously – with a dollop of mascarpone cream!
Strawberry salad with strawberry vinaigrette
RIGHT BRAIN: Strawberry Salad with Strawberry Vinaigrette
A salute to summer has to include strawberries, especially once these delights are growing close to home and have a deep-red colour to the very core. Then the recipes of summer really begin to happen – so – let’s begin with this party salad to serve as part of a main meal, or at a potluck.
Makes 1/2 cup (125 mL) strawberry vinaigrette
Serves 10 to 12 (see tip for fewer people)
1 lb (454 g) fresh strawberries, hulls removed
3-4 tbsp (45-60 mL) olive oil
1 1/2 tbsp (22 mL) white balsamic or champagne vinegar
1 tsp (4 g) granulated sugar
16 cups (4 L or 350g) mixed lettuce
3 oz (84 g) crumbled feta cheese.
- Cut a couple of strawberries into about 1/4 cup (60 mL) chopped. Measure oil, vinegar and sugar in a 2-cup (500 mL) measuring cup; add chopped berries Whirl, using an immersion blender, until pink and creamy. Alternately use a regular blender. Cover and refrigerate until needed (keeps well for 2 to 3 days).
- Slice remaining berries near to serving time. Toss greens with vinaigrette and sliced berries. Scatter with cheese and serve.
Tip: For fewer servings, make all of the dressing and simply use some of it to toss greens and strawberries as desired. Then sprinkle with feta.
Marilyn’s comments:
On a balmy evening on our screen porch, we enjoyed this salad with company. One guest commented that he only liked Caesar salad, but now knows there is another, this strawberry one, as he found it very enjoyable. While another commented that the salad was both delicious and “fun”. So do try this, as it’s certainly not an everyday salad.
