Saturday, May 15, 2010
Strawberries are in high season now and are one of my favorite spring and summer fruits. I love making pies, but you would never put strawberry in a pie. However, a strawberry crisp or crumble is just perfect. Other fruits will go in a crumble perfectly as well, such as raspberries or blueberries. My initial plan was to make a strawberry rhubarb crumble after I had an amazing one for dessert at Blue Water Grill in Manhattan. However, I could not find rhubarb for sale at any of the grocery stores and organic markets I went to here in Brooklyn. I'd love to know where to find it, but everyone kept telling me that they don't keep rhubarb in stock because it doesn't sell. So I decided to go with apples, which I thought would absorb the flavors and juices of the strawberries nicely. I used fresh seasonal strawberries, which are of course, the key to this recipe.
Sasha's Strawberry Apple Crumble
1 lb fresh strawberries
2 large Pink Lady apples
2/3 of a cup granulated sugar
1 T lemon juice
1 stick of butter, melted
1 cup of flour
1/2 cup brown sugar
1/2 cup rolled oats
To prepare the filling, peel and chop the apples and remove the tops from the strawberries before cutting each in half. Combine the apples and strawberries with the granulated sugar and lemon juice. Mix well and put the mixture in a prepared pie dish that you have sprayed with Pam, or something similar so it does not stick.
Next, create the crumble for the top. This actually does not require a mixer and is very simple. In a bowl, add the flour, melted butter, rolled oats and brown sugar. Mix well using a fork until it combines into a crumble-like mixture. Cover the top of the pie filling with the crumble. Bake for 45 minutes in an oven that has been preheated to 350 degrees.
My husband absolutely loved this dish. It's such a classic presentation of the freshest fruit of the spring and we both really enjoyed it. It's also very easy to make - easy as well, pie.