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Sunday, February 14, 2021

Strawberry Almond Crumble

Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.

I was probably five or six years old when I first tasted a crumble. We lived in Pointe-a-Pierre, the Texaco “camp” in Trinidad where all the employees lived with their families. I suppose there were plenty of Americans but the houses on either side of us were English and Scottish. And being a former British colony, that influence was everywhere else on the island too.

Crumble, I discovered, is the simplest of desserts: Fruit topped with sugar, flour and butter and baked till golden. Over the years, I’ve challenged that recipe by mixing more than one fruit together – apple and rhubarb is a traditional and family favorite – and adding extras to the crumble, like today’s slivered almonds and oatmeal. Added bonus: when you need a gluten-free dessert, this is an excellent option.

The best part of crumbles is that they can be baked and served hot. Or baked ahead and served cold, at room temperature or even rewarmed. Like all crumbles, this strawberry almond crumble is the most forgiving of desserts.

Strawberry Almond Crumble

Do feel free to mix up the fruits with whatever is seasonal for you. If your fruit is more tart, you can add a little extra sugar to the filling. Sweeter fruit might need less sugar.

Ingredients
For the filling:
1 1/2 lbs or 560g fresh or frozen strawberries (hulled)
1/4 cup or 50g caster sugar
1/4 cup or 25g almond meal
2 tablespoons Pimm’s No. 3 Cup or alcohol of your choice - optional
1 tablespoon minute tapioca
1 tablespoon cornstarch
1/4 teaspoon salt

For the crumble topping:
2/3 cup or 50g 5-minute oatmeal
1 teaspoon baking powder
1/2 cup or 60g slivered almonds
1/2 cup or 100g demerara sugar
5 tablespoons or 70g cold butter (diced) plus a little extra for buttering deep pie dish

To serve: whipping or thick pouring cream

Method
Preheat your oven to 350°F or 180°C and butter a deep pie dish with butter.

In a large mixing bowl, toss together the hulled strawberries with the rest of the filling ingredients.

Pour the filling into the buttered dish and spread it around evenly.

Mix all of the crumble ingredients together stir.

Use a pastry blender or even a food processor on pulse to cut the cold butter into the dry ingredients until just combined. Do not over process into a paste.

Sprinkle the crumble on top of the filling.

Bake in the preheated oven for 40-45 minutes for fresh fruit or 50-55 minutes if you are using frozen.

Start checking for bubbling filling about 30-40 minutes in. Once it is bubbling, bake for about 10 minutes more. You need the filling to boil and bubble to help it activate the tapioca and cornstarch so it will thicken up.

Remove from the oven and allow to cool for about 10 minutes before serving.

If you are baking this a day or two before you are serving, cool the crumble completely, cover it with cling film and refrigerate. You can serve the crumble warmed in the microwave or oven but I must say that some folks love it cold.

Whether warm or cold, at our house, crumble is served with thick whipping cream. I suggest you do the same.

Enjoy!

This Sunday which is also Valentine's Day, of course, we are sharing dishes that would be great for your celebration. Check out all the goodness below. Many thanks to our host, Rebekah of Making Miracles.

Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
Chocolate Chip Strawberry Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chocolate Dipped Strawberries by Amy's Cooking Adventures
Grilled Grapes & Paneer Sticks by Sneha's Recipe
Salmon with Peach Salsa by Making Miracles
Strawberry Almond Crumble by Food Lust People Love
Watermelon Mousse by Mayuri's Jikoni
Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Strawberry Almond Crumble!

Monday, July 9, 2012

Strawberry Shortcake Muffins Kicked into Dessert #MuffinMonday

With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.

Food Lust People Love: With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.

My maternal grandmother was a wonderful homemaker. In addition to running a business full-time with my grandfather, she did the grocery shopping and cooked the meals and cleaned house. I seem to recall that they had a lady in to do the ironing once a week. And, of course, we pitched in when we visited. Especially my mother.

The store was in the front of their property on one of the main streets going through New Iberia, LA and their house was in the back so they were never really off-duty if someone had a major appliance emergency. Their home number must have been given out when an appliance sold because hardly a weekend or holiday went by without a call from someone who needed help with a recalcitrant machine. Back in the day, Maytag appliances were only sold in smaller shops, by authorized sellers who also provided service when needed.

My grandparents only sold Maytag washers and dryers (and other brands of refrigerator and freezers and stoves) but my grandfather would service anything so he was never lonely like the repairman on the television ads. Some of my best childhood memories are riding around with him in his old truck, meeting the farmers’ wives out in the country and, trying to be an able assistant, handing him the tools he needed to make repairs.

While my grandmother was a good cook, time did not allow for fussiness or time-consuming dishes. She had a number of solid recipes that took advantage of seasonal fruits and vegetables and which were simple to make and always well-received. One of her most popular was strawberry shortcake. She would buy the little round sponge cakes at the grocery store and macerate (although I am sure she never called it that) her freshly sliced strawberries with a generous amount of sugar. After the strawberries created their own syrup, she would whip cream and serve a good helping of strawberries on each of the little cakes and then top with whipped cream. What could be more simple or more delicious?

I give you these: Strawberry Shortcake Muffins. My grandmother’s strawberry shortcake kicked up a notch or two because 1) freshly baked at home and 2) rich cream IN the muffin AND on top and 3) strawberries IN the muffn AND on top.

Strawberry Shortcake Muffins Kicked into Dessert

This is part of Muffin Monday and the muffin recipe comes from Seasons and Suppers, a great website if you are trying to eat more seasonal fruits and vegetables.

Ingredients

For the muffin batter:

2 cups or 250g all-purpose flour

2 teaspoons baking powder

3/4 cup or 170g granulated sugar

1/2 cup or 115g butter, cold and cut into cubes

1 egg

1 cup or 240ml heavy cream

1 teaspoon vanilla

9 oz or 250g (after hulling and dicing) strawberries

For the strawberry sauce:

9 oz or 250g strawberries

2 tablespoons sugar

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon cornstarch

For the whipped cream:

2 cups or 480ml heavy whipping cream

1 teaspoon vanilla

(Photo disclaimer: I discovered as I started this project that my dear husband had my camera in his backpack. And I had just put him on a plane back to Cairo. I had to use an old tiny Canon until younger daughter’s lovely Canon SLR could charge. I apologize in advance for the dark and blurry method photos.)

Method

Preheat oven to 350°F or 180°C. Grease or line 12 muffin cups with paper liners.

Hull and dice your muffin strawberries.

In large bowl mix together the flour, baking powder and sugar. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces. (Mine was more like soft sand.)

In small bowl mix the egg, vanilla and cream.

Add all at once to flour mixture. Stir with spoon or rubber spatula until just blended. Gently fold in the diced strawberries.

Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes.

Meanwhile, hull and slice your sauce strawberries.

Pop them in a small pot with the sugar, water, lemon juice and cornstarch.

Cook over a medium heat for a few minutes, stirring gently, until the mixture thickens slightly and the cornstarch cooks clear instead of milky looking. Remove from heat and set aside.

No food coloring, I swear! Doesn't it turn a gorgeous red?!

When the muffins are baked, remove them from the oven and cool completely before removing from the pan.

When you are ready to serve, add in the vanilla and whip your cream with a whisk or electric beaters until soft peaks form.

Cut the muffin into two (removing the muffin liner if used) and spoon over some of the strawberry sauce.

Add a spoon or two of whipped cream.

Enjoy!

(End note: I should say that these muffins are divine just on their own as well!)

My five most viewed posts this week have been

Sour Cream Chocolate Chip Muffins

White Chocolate Mousse Torte with Fresh Berries

Trinidadian Rum Punch

and

Oven-roasted Filet of Grouper

Monday, February 27, 2017

Strawberry Yogurt Muffins #MuffinMonday

Just the right sweetness and oh, so tender, these strawberry yogurt muffins are a great breakfast or snack. Decorate them with sliced strawberries for an extra pretty touch, especially if you bake them on National Strawberry Day.

Happy National Strawberry Day and Muffin Monday to you all! In honor of convergence of these two special days, I've baked you some delicious golden muffins. And while these are perfect with strawberry yogurt, I should point out that you can easily substitute your favorite yogurt flavor.

Make sure you scroll down to see what my fellow Muffin Monday bakers are sharing! After you make these strawberry yogurt muffins, of course.

Ingredients - 12 muffins
2 cups or 250g all purpose flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup or 60ml milk
3/4 cup or 185g strawberry yogurt
1/2 cup or 113g butter, melted and cooled
1 large egg

Optional, for decoration: 3 red strawberries, cut into four slices each

Food Lust People Love - Just the right sweetness and oh, so tender, these strawberry yogurt muffins are a great breakfast or snack. Decorate them with sliced strawberries for an extra pretty touch.

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it paper muffin cups.

In a large bowl, whisk together the flour, the sugar, baking powder, baking soda and salt.

In another bowl, whisk together the milk, yogurt, butter and egg.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups and top each with strawberry slice, cut side up, if using.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack for a few minutes and then remove the muffins to cool completely.

Enjoy!

Check out all the other delicious muffins my Muffin Monday bakers are sharing today:

Apricot Pistachio Matcha Muffins by Farm Fresh Feasts
Blueberry Buttermilk Muffins by A Day in the Life on the Farm
Cherry Chocolate Muffins by Sew You Think You Can Cook
Garlic Onion Muffins by Passion Kneaded
Muffins Florentine by Karen's Kitchen Stories
Strawberry Yogurt Muffins by Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it!

Wednesday, January 14, 2015

Strawberry Champagne Cocktail #BloggerCLUE

This twist on the classic peach Bellini uses strawberry simple syrup and strawberry puree to create a deliciously fresh Champagne cocktail, perfect for any celebration.

This month for Blogger C.L.U.E., my assigned blog is one that I am very familiar with and love. It is written by one of the most popular ladies on the interwebs because she is sweet, friendly, kind to a fault and makes the most sensational recipes. Despite all the deliciousness that comes out of her kitchen, she stays remarkably slim. Yep, my blog this month is That Skinny Chick Can Bake, written by my sweetheart of a friend, Liz.

Our theme is sparkles, so despite all the great recipes with shiny things, like her beautiful vanilla cupcakes sprinkled with silver balls or the glistening sheen of barbecue sauce on her Asian Baby Back Ribs, I had to go with the Strawberry Bellini Cocktail. Any excuse to open a bottle of bubbly, right?

Liz had been sent some simple syrups to use in cocktails when she made this originally and they looked great, but unfortunately I didn’t have any, so I made my own strawberry simple syrup from this recipe online, halving the ingredients. It was super easy and still made plenty! Or head on over to Liz’s post and check out the syrup she used. Also, Liz says this makes only two drinks but we had plenty enough strawberry puree for four or five drinks. That is to say, we drank the whole bottle of Champagne. Hey, we didn’t want it to get flat and go to waste, right?

Ingredients
7 oz or 200g ripe strawberries, stems removed (plus a few for garnish)
2 tablespoons strawberry simple syrup
Champagne

Method
Puree the strawberries in a blender with the simple syrup. Strain mixture. (I forgot this step so we were left with tiny little strawberries seeds at the bottom of our glasses. Not a big deal though.)