Strawberry and Raspberry Crumble
Amazing! I loved this recipe - a sure keeper and crowd pleaser. Enjoy!
Amazing! I loved this recipe - a sure keeper and crowd pleaser. Enjoy!
- 1/4 teaspoon salt
- 2 tablespoons flour
- for the topping
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice freshly squeezed
- 1 cup oats
- 2 tablespoons walnuts
- 1 tablespoon walnut or canola oil
- for the crumble
- 1/2 vanilla bean cut into 3 pieces
- 5 tablespoons brown sugar firmly packed
- 1 pint fresh strawberries hulled and sliced
- 1/2 pint fresh raspberries
- frozen vanilla yogurt
- Carbohydrate 61.055092499037 g
- Cholesterol 30.53 mg
- Fat 18.2805616666408 g
- Fiber 7.19215431591696 g
- Protein 8.17010791644014 g
- Saturated Fat 8.06359608332924 g
- Serving Size 1 1 Serving (177g)
- Sodium 9.99691666673583 mg
- Sugar 53.86293818312 g
- Trans Fat 1.53372658332475 g
- Calories 427 calories
Step-by-step
- Preheat oven to 350 degrees.
- Make the topping: In a small bowl, combine oats, walnuts and salt.
- In another bowl combine honey and oil.
- With a fork stir honey and oil into oat mixture.
- Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar.
- In a bowl toss together vanilla sugar with remaining crumble ingredients.
- Pour into buttered 6 cup dish.
- Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown.
- Serve immediately alone or over vanilla yogurt.
Pulverizing the dried outer casing of a vanilla bean directly with brown sugar in a food processor distributes the aromatic oils evenly throughout the berry base, preventing bitter pockets of raw pod. When whole vanilla beans are processed this way, the abrasive crystals shear the fibrous pod into microscopic specks that infuse every slice of fruit during the 35-minute oven phase at 350 degrees.
Achieving the correct textural contrast between the bubbling fruit juices and the oat topping relies on completely coating the dry ingredients with the honey and oil emulsion before baking. If the oats remain dry, they will burn long before the internal temperature reaches the point required to thicken the natural pectin released by the strawberries and raspberries.
Leftovers hold remarkably well in the refrigerator for up to three days when covered tightly, though the crisp topping will soften as moisture migrates from the fruit. Re-crisp individual portions in a 300-degree oven for ten minutes rather than using a microwave, which destroys the structural integrity of the toasted walnuts and oats.
